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    You are in: Home / Recipes / Chicken and Tabbouleh Salad Recipe
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    Chicken and Tabbouleh Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Punky Julster's Note:

    Purchase the classic Middle Eastern bulgur wheat salad from the deli as the base for this minty chicken salad. If that's not available, pick up a rice salad. You can use deli chicken, too.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 cups torn mixed greens
    • 2 cups purchased tabbouleh salad
    • 1 tablespoon finely snipped fresh mint or 1 teaspoon dried mint, crushed
    • 2 chicken breast halves (broiled or roasted)
    • 1/2 cup oil-and-vinegar dressing

    Directions:

    1. 1
      Arrange salad greens on a large platter.
    2. 2
      Toss together tabbouleh salad and mint then spoon over greens.
    3. 3
      Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices.
    4. 4
      Arrange chicken pieces over tabbouleh mixture.
    5. 5
      Shake dressing; drizzle over salad.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Tabbouleh Salad

    Serving Size: 1 (92 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 406.5
     
    Calories from Fat 342
    84%
    Total Fat 38.0 g
    58%
    Saturated Fat 7.6 g
    38%
    Cholesterol 46.4 mg
    15%
    Sodium 47.1 mg
    1%
    Total Carbohydrate 1.8 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.5 g
    6%
    Protein 15.2 g
    30%

    The following items or measurements are not included:

    mixed greens

    tabbouleh salad

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