Chicken Tabbouleh Salad Recipe - Cooking Index
Chicken Tabbouleh Salad Recipe - Cooking Index
| 3/4 cup | 109g / 3.8oz | Chopped parsley |
| 1/4 cup | 15g / 0.5oz | Dried currants |
| 1/4 cup | 59ml | Lemon juice |
| 4 | Green onions - sliced | |
| Sliced green onions - for garnish | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | 125g / 4.4oz | Shredded cooked chicken |
| 1/3 cup | 78ml | Pine nuts |
| 1 cup | 146g / 5.1oz | Romaine lettuce head - chopped (large) |
| Bulgur Pilaf | ||
| 1 | Onion | |
| 3 | Garlic cloves | |
| 1 tablespoon | 15ml | Olive oil |
| 3 cups | 711ml | Chicken or vegetable stock |
| 1 1/2 cups | 355ml | Bulgur |
To make bulgur pilaf, chop onion and garlic. Cook them in olive oil until softened, about 4 to 5 minutes. Add chicken or vegetable stock, bring to a boil, then add bulgur. Cover and simmer until tender, about 12 to 15 minutes.
In a large bowl, toss together the bulgur pilaf, parsley, currants, lemon juice, green onions, salt and pepper to taste and the chicken.
Toast the pine nuts in a dry skillet over medium heat until golden, stirring occasionally, about 5 minutes. Keep an eye on them so they don't burn.
Add them to the bowl along with the lettuce and toss again. Garnish with green onions. This salad can be eaten chilled but is best at room temperature.
This recipe yields 4 servings.
Each serving: 381 calories; 151 mg sodium; 58 mg cholesterol; 15 grams fat; 3 grams saturated fat; 35 grams carbohydrates; 31 grams protein; 3.29 grams fiber.
Source:
The Los Angeles Times, 09-05-2001
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