Tabbouleh with Arugula and Chicken

Name: Tabbouleh with Arugula and Chicken
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: 1 cup uncooked bulgur or cracked wheat; 1 cup boiling water; 1 ½ cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts); 1 cup diced tomato; ½ cup chopped arugula (about 1/2 ounce); ⅓ cup diced red onion; ¼ cup finely chopped fresh parsley; 2 tablespoons finely chopped fresh mint; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; ¼ teaspoon salt; ⅛ teaspoon black pepper; 24 arugula leaves

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This no-cook main-dish salad can be ready in a flash. You'll find bulgur in most supermarkets next to the pasta and rice.

By Jean Kressy

Recipe by Cooking Light April 2000

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Tabbouleh with Arugula and Chicken

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Tabbouleh with Arugula and Chicken

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Tabbouleh with Arugula and Chicken