Orange Chicken Tabbouleh Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups boiling water |
3/4 cup bulgur |
2 oranges |
1 1/2 cups cubed cooked chicken |
2 cups chopped seeded cucumbers |
2 tablespoons snipped fresh parsley |
2 tablespoons chopped green onions |
1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed |
1 tablespoon olive oil or 1 tablespoon salad oil |
1/2 teaspoon salt |
romaine leaf |
Directions:
1. Pour boiling water over bulgur in a medium mixing bowl.
2. Let stand 30 minutes.
3. Drain excess liquid.
4. Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel.
5. Section oranges over a bowl to catch juice.
6. Cover and chill orange sections till serving time.
7. Measure and reserve 1/4 cup orange juice.
8. Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl.
9. Cover and chill the mixture for 4 to 24 hours, stirring occasionally.
10. Just before serving, fold in orange sections.
11. Serve on romaine-lined plates.
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