Wednesday, April 8, 2009

Mediterranean Chicken Salad

This is essentially tabbouleh with chicken added. It's good and very refreshing on a warm day.

From South Beach Diet

  • 1 pound boneless, skinless chicken breast (you can use 1 pound cooked chicken and omit the olive oil, too)
  • 2 T. olive oil
  • 2 c. prepared bulgur wheat
  • 1 1/2 c. diced cucumbers
  • 1 1/2 c. diced tomatoes (I often substitute red peppers here because we like them better)
  • 1 c. minced green onion
  • 1/2 c. chopped fresh parsley
  • Romaine lettuce leaves
Cook the chicken in the olive oil until tender and no longer pink (8-10 minutes over medium heat). Turn often to brown evenly. Remove the chicken from the skillet and cut into thin, bite-sized cubes. Chill thoroughly in refrigerator.

Combine the chicken with the remaining ingredients, except for the lettuce. Serve over the lettuce and drizzle with the dressing (below).

  • 1/2 c. low-sugar prepared Italian dressing
  • 1 T. cayenne pepper sauce (or to taste)
  • 1/2 T. dried mint leaves
  • 1/4 T. mustard powder
Combine all and drizzle over salad.

Serves 4-6

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