Chicken Tabbouleh Salad
1 1/2 cups boiling water
In a medium bowl pour boiling water over the bulgur. Let stand for 30 minutes .
While bulgur soaks, finely shred enough peel from oranges to make 2 teaspoons. Section oranges over a bowl to catch juices. Cover and chill orange segments until serving time. Measure and reserve 1/4 cup of the orange juice.
In a large bowl, stir together drained bulgur, orange peel, reserved orange juice, cucumber, chicken, parsley, green onion, mint, oil and salt. Cover and chill for 4 to 24 hours, stirring occasionally. Just before serving, fold in orange segments. Serve on plates, lines with lettuce leaves.
Per serving: 262 Calories, 8g Fat; 2g Saturated Fat, 51mg Cholesterol, 327mg Sodium, 28g Carbohydrate, 8g Fiber, 21g Protein. Exchanges: 1 Starch, 1/2 Vegetable, 2 Meat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010