MEDITERRANEAN CHICKEN SALAD
From "The South Beach Diet" copyright 2003. Phase Two Recipe. Save time by using left-over chicken cut up into cubes.
Provided by WendyMaq
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dressing: Whisk together the Italian dressing, pepper sauce, mint, and mustard powder in a small bowl. Cover and chill until ready to use.
- Salad: In a medium skillet, cook the chicken in the oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn often to brown evenly.
- Remove chicken from the skillet and cut into thin, bite-sized cubes. Allow chicken to cool and refrigerate until fully chilled.
- Combine the chicken with the Bulgar, cucumbers, tomatoes, onion, and parsley in a bowl. Serve over lettuce and drizzle with dressing.
Nutrition Facts : Calories 259.7, Fat 11.5, SaturatedFat 1.8, Cholesterol 43.9, Sodium 448, Carbohydrate 19.6, Fiber 4.4, Sugar 4.6, Protein 20.9
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