Tabbouleh with Chicken and Red Pepper

By rsaitz

Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

Ingredients

• 1 cup uncooked wheat bulgur (find in the hot cereal section)
• 1 1/2 cup boiling water
• 1 1/2 cups diced plum tomato
• 3/4 cup shredded cooked chicken breast
• 3/4 cup minced fresh flat-leaf parsley or cilantro
• 1/2 cup finely chopped red or orange bell pepper
• 1/2 cup diced English cucumber
• 1/4 cup minced fresh mint
• 1/2 cup chopped jicama
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

1. Combine bulgur and 1 1/2 cup boiling water in a large bowl. Cover and let stand 30 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well.

Nutritional Information

Calories:
150
Fat:
4.7g (sat 0.8g,mono 2.9g,poly 0.7g)
Protein:
11.2g
Carbohydrate:
16.9g
Fiber:
4.5g
Cholesterol:
22mg
Iron:
1.6mg
Sodium:
326mg
Calcium:
33mg