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Add a photoServings: 4
Ingredients
- 1 c. bulgur
- 1 1/2 c. boiling water
- 2 x skinless boneless chicken breast halves cooked coarsely minced
- 2 sm cucumbers minced
- 2 med tomatoes minced
- 2 med carrots minced
- 1/2 c. minced fresh parsley dressing
- 2 1/2 Tbsp. oil
- 3 Tbsp. lemon juice
- 4 1/2 Tbsp. orange juice
- 4 tsp prepared mustard
- 2 tsp sugar
Directions
- Go with the grain and the fiber it provides in a Middle Eastern chicken salad featuring bulgur, whole wheat which has been steamed, dry and cracked for quicker cooking. Mix the c. of bulgur into the boiling water, reduce heat and simmer 15 to 18 min.
- Place the bulgur in a bowl with the minced meat and vegetables. Make the dressing. Toss the salad well with the dressing. Cover and chill for an hour or possibly more to blend flavors well.
- The American Institute for Cancer Research. Column in syndication.
- NOTES : Leftover chicken and rice or possibly grain always seems to go well together. Here is a Middle Eastern style salad. recipe from the AICR.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 86 | 32% |
| Total Fat 9.76g | 12% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 13mg | 4% |
| Sodium 104mg | 4% |
| Potassium 556mg | 16% |
| Total Carbs 37.76g | 10% |
| Dietary Fiber 8.5g | 28% |
| Sugars 7.58g | 5% |
| Protein 11.1g | 18% |
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