Chicken Tabbouleh Salad Recipe

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Servings: 8


Cost per serving $0.91 view details


  1. 1. Poach chicken breasts in water in covered skillet, turning at least once during cooking.
  2. 2. Bring 2 c. of water to boil and add in bulgur, cover and simmer for approximately 12-15 min (not mushy). Drain and cold in refrigerator.
  3. 3. When cooked, dice chicken and chill.
  4. 4. Make dressing by whisking together extra virgin olive oil, vinegar substitute, lemon juice, garlic, basil and mint (rub the herbs between fingers to crush when adding to mix).
  5. 5. When chicken and bulgur are both cold, add in apricots, currants, cucumber, and mix well. Fold in dressing.
  6. Let salad sit in refrigerator for at least 1 hour.
  7. NOTES :This recipe calls for 1 c. English cucumber, cubed. However, I think results would be similar with regular cucumber which has been peeled and seeded.
  8. This recipe lists 3 Tbsp. balsamic vinegar, but, since I am allergic to vinegar, I have listed it as "balsamic vinegar substitute" and hope I can come up with one.
  9. Serve on a bed of lettuce or possibly in pita halves.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 162g
Recipe makes 8 servings
Calories 142  
Calories from Fat 17 12%
Total Fat 1.9g 2%
Saturated Fat 0.32g 1%
Trans Fat 0.01g  
Cholesterol 21mg 7%
Sodium 31mg 1%
Potassium 290mg 8%
Total Carbs 21.44g 6%
Dietary Fiber 4.1g 14%
Sugars 7.17g 5%
Protein 11.25g 18%
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