Chicken, Tabbouleh and Corn Salad
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 servings
- Prep: 15 mins
- Cook: 10 mins
Tabbouleh, the lemony Middle Eastern bulgur salad with fresh mint and lots of chopped parsley, is transformed into a main dish with chicken and corn. Store-bought or leftover cooked chicken works fine.
Ingredients
- 3/4cup bulgar
- -- Boiling water
- 1 1/2cups (about 8 ounces) cubed cooked boneless, skinless chicken breast
- 1cup fresh cooked corn kernels
- 1cup finely chopped fresh flat-leaf parsley
- 2tablespoons finely chopped fresh mint
- 3tablespoons lemon juice
- 3tablespoons extra-virgin olive oil
- 2tablespoons orange juice
- 3/4teaspoon salt
- -- Freshly ground black pepper
Instructions
- Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch. Cover and let stand 20 minutes or until bulgur is softened. Transfer to a strainer and press down with a spoon to remove water.
- Return bulgur to bowl and add chicken, corn, parsley and mint.
- Combined remaining ingredients in a small bowl; whisk. Pour over salad and mix gently.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 300
- Glycemic Load .40
- Fat 13g
- Saturated Fat 2g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 8g
- Cholesterol 35mg
- Sodium 520mg
- Potassium 530mg
- Carbohydrate 32g
- Fiber 6g
- Sugars 2g
- Protein 17g
- Trans Fat 0
- Vitamin A 30%
- Vitamin C 50%
- Calcium 4%
- Iron 10%
