Low Fat Orange Chicken Tabbouleh Salad Recipe

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Recipe Category: Chicken

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Low Fat Orange Chicken Tabbouleh Salad Recipe

Ingredients

  • 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

    • Method

  • 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.

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