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Summer Vegetable Tabbouleh with Chicken

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

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1 1/2 cups chopped skinless, boneless Grilled Lemon-Herb Chicken (about 6 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

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