Chicken and Tabbouleh Salad

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.

• Ready In: 15 mins
• Serves: 2-3

Ingredients

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

Directions

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