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 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts); 1 cup diced tomato; 1/2 cup chopped arugula (about 1/2 ounce); 1/3 cup diced red onion; 1/4 cup finely chopped fresh parsley; 2 tablespoons finely chopped fresh mint; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 24 arugula leaves

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Yield

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

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.

Ingredients

1 cup uncooked bulgur or cracked wheat
1 cup boiling water
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
1 cup diced tomato
1/2 cup chopped arugula (about 1/2 ounce)
1/3 cup diced red onion
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
24 arugula leaves

How to Make It

Combine the bulgur and water in a large bowl. Cover and let stand 25 minutes. Stir in chicken and the next 9 ingredients (chicken through pepper); cover and chill. Serve on arugula-lined plates.

Tabbouleh with Arugula and Chicken

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