Summer Vegetable Tabbouleh with Chicken

recipe
With fresh tastes and crunchy textures, this cold salad is great for a hot afternoon. It holds well once prepared and will keep in the refrigerator for up to three days. Serve with toasted pita chips.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 30 %
Fat 9.9 g
Satfat 1.7 g
Monofat 6 g
Polyfat 1.5 g
Protein 18.5 g
Carbohydrate 36.3 g
Fiber 8.5 g
Cholesterol 38 mg
Iron 2.8 mg
Sodium 526 mg
Calcium 66 mg

Ingredients

1 cup uncooked bulgur
1 cup boiling water
1 cup chopped fresh parsley
1 cup chopped cucumber
1 cup chopped red onion
1 cup chopped plum tomato (about 4 tomatoes)
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Combine bulgur and boiling water in a large bowl; let stand 30 minutes. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through mint), and toss gently to combine.

Combine lemon juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over salad; toss gently to coat.

Note:

Barbara Seelig Brown,

August 2005
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