MEDITERRANEAN CHICKEN SALAD

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Mediterranean Chicken Salad image

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

1/2 cup Italian dressing, low-sugar
1 tablespoon cayenne pepper sauce
1/2 tablespoon dried mint
1/4 tablespoon mustard powder
1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
2 cups bulgur wheat, prepared
1 1/2 cups tomatoes, diced
1 1/2 cucumbers, diced
1 cup green onion, minced
1/2 cup fresh parsley, chopped
romaine lettuce leaf

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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