Low Fat Orange Chicken Tabbouleh Salad Recipe

Recipe Category: Chicken

Low Fat Orange Chicken Tabbouleh Salad Recipe

Ingredients

  • 1 1/2 cup boiling water
  • 3/4 cups bulgur
  • 2 oranges
  • 1 1/2 cup cubed cooked chicken
  • 2 cups chopped seeded cucumber
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons chopped green onion
  • 1 tablespoon snipped fresh mint, or 1 teaspoon dried mint, crushed
  • 1 tablespoon olive oil, or salad oil
  • 1/2 teaspoon salt
  • romaine leaves

Method

  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.
  12. Makes 4 servings.
  13. Nutrition facts per serving: 262 cal , 8 g total fat 2 g sat fat, 51 mg cholesterol, 327 mg sodium, 28 g carbohydrate , 8 g dietary fiber, 21 g pro
  14. Daily Value: 12% vitamin.

A, 64% vitamin.

C, 14% iron.

  1. Food Exchanges: 1/2 fruit, 1 1/2 bread, 2 1/2 meat, 1/2 fat.
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