Sonoma Mediterranean Tabbouleh Salad with Chicken

Sonoma Diet

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Name: Sonoma Mediterranean Tabbouleh Salad with Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 1/2 cups water; 1/2 cup bulgur; 2 medium tomatoes chopped; 1 cup finely chopped seeded cucumber; 1 cup finely chopped flat-leaf parsley; 1/3 cup thinly sliced green onions; 1/4 cup chopped fresh mint or 1 tablespoon dried mint crushed; 1/3 to 1/2 cup lemon juice; 1/4 cup extra-virgin olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 8 large romaine leaves; 16 ounces grilled or broiled skinless boneless chicken breast halves,* sliced

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INGREDIENTS

1 1/2 cups water
1/2 cup bulgur
2 medium tomatoes ; chopped
1 cup finely chopped ; seeded cucumber
1 cup finely chopped flat-leaf parsley
1/3 cup thinly sliced green onions
1/4 cup chopped fresh mint or 1 tablespoon dried mint ; crushed
1/3 to 1/2 cup lemon juice
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 large romaine leaves
16 ounces grilled or broiled skinless ; boneless chicken breast halves,* sliced

Servings

INSTRUCTIONS

2. For dressing, in a screw-top jar combine lemon juice, oil, kosher salt, and pepper. Cover and shake well. Pour dressing over the bulgur mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Bring to room temperature before serving.

3. For each serving, place 2 romaine leaves on a serving plate. Top each with 1/4 cup of the bulgur mixture and 4 ounces of the cooked chicken.

NOTES

*Note: To grill chicken breast halves, lightly sprinkle chicken with kosher salt and freshly ground black pepper. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until chicken is no longer pink (170�F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)

To broil chicken breast halves, lightly sprinkle chicken with kosher salt and freshly ground black pepper. Place chicken on the unheated rack of a broiler pan. Broil chicken 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170�F), turning once halfway through broiling.

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Sonoma Mediterranean Tabbouleh Salad with Chicken

1 1/2 cups water
1/2 cup bulgur
2 medium tomatoes chopped
1 cup finely chopped seeded cucumber
1 cup finely chopped flat-leaf parsley
1/3 cup thinly sliced green onions
1/4 cup chopped fresh mint or 1 tablespoon dried mint crushed
1/3 to 1/2 cup lemon juice
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 large romaine leaves
16 ounces grilled or broiled skinless boneless chicken breast halves,* sliced

1. In a large bowl combine the water and bulgur. Let stand for 30 minutes. Drain bulgur through a fine sieve, using a large spoon to push out excess water. Return bulgur to bowl. Stir in tomatoes, cucumber, parsley, green onions, and mint. 
2. For dressing, in a screw-top jar combine lemon juice, oil, kosher salt, and pepper. Cover and shake well. Pour dressing over the bulgur mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Bring to room temperature before serving. 
3. For each serving, place 2 romaine leaves on a serving plate. Top each with 1/4 cup of the bulgur mixture and 4 ounces of the cooked chicken.

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Nutrition

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Serving Size: 1 Serving (216g)
Recipe Makes: 4 Servings

Calories: 235
Calories from Fat: 127 (54%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 248.4mg		9 %
Potassium 371.4mg		10 %
Total Carbohydrate 25.4g		7 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 18.8g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 235

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