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Orange Chicken Tabbouleh Salad

Categories:
salads, chicken, rice & grains

1 1/2 cup boiling water
3/4 cups bulgur
2 oranges
1 1/2 cup cubed cooked chicken
2 cups chopped seeded cucumber
2 tablespoons snipped fresh parsley
2 tablespoons chopped green onion
1 tablespoon snipped fresh mint
--or 1 teaspoon dried mint; crushed
1 tablespoon olive oil
--or salad oil
1/2 teaspoon salt
romaine leaves

Pour boiling water over bulgur in a medium mixing bowl. Let stand 30 minutes. Drain excess liquid.

Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel. Section oranges over a bowl to catch juice. Cover and chill orange sections till serving time. Measure and reserve 1/4 cup orange juice.

Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl. Cover and chill the mixture for 4 to 24 hours, stirring occasionally. Just before serving, fold in orange sections. Serve on romaine-lined plates.

Makes 4 servings.

Nutrition facts per serving: 262 cal., 8 g total fat (2 g sat. fat), 51 mg cholesterol, 327 mg sodium, 28 g carbohydrate., 8 g dietary fiber, 21 g pro. Daily Value: 12% vitamin. A, 64% vitamin. C, 14% iron.

Food Exchanges: 1/2 fruit, 1 1/2 bread, 2 1/2 meat, 1/2 fat.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00




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