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

Pour boiling water over bulgur in a medium mixing bowl.

Let stand 30 minutes.

Drain excess liquid.

Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel.

Section oranges over a bowl to catch juice.

Cover and chill orange sections till serving time.

Measure and reserve 1/4 cup orange juice.

Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl.

Cover and chill the mixture for 4 to 24 hours, stirring occasionally.

Just before serving, fold in orange sections.

Serve on romaine-lined plates.

Makes 4 servings.

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.

Daily Value: 12% vitamin.

A, 64% vitamin.

C, 14% iron.

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

Cooks Comments and Tips