MEDITERRANEAN TABBOULEH SALAD WITH CHICKEN

MEDITERRANEAN TABBOULEH SALAD WITH CHICKEN image

Yield 6 servings

Number Of Ingredients 13

1 1/2 cups water
1/2 cup bulgur
2 medium tomatoes, chopped
1 cup finely chopped, seeded cucumber
1 cup finely chopped flat-leaf parsley
1/3 cup thinly sliced green onions
1/4 cup chopped fresh mint or 1 tablespoon dried mint, crushed
1/3 to 1/2 cup lemon juice
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 large romaine leaves
18 ounces grilled or broiled skinless, boneless chicken breast halves,* sliced

Steps:

1. In a large bowl combine the water and bulgur. Let stand for 30 minutes. Drain bulgur through a fine sieve, using a large spoon to push out excess water. Return bulgur to bowl. Stir in tomatoes, cucumber, parsley, green onions, and mint. 2. For dressing, in a screw-top jar combine lemon juice, oil, kosher salt, and pepper. Cover and shake well. Pour dressing over the bulgur mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Bring to room temperature before serving. 3. For each serving, place 2 romaine leaves on a serving plate. Top each with 2/3 cup of the bulgur mixture and 3 ounces of the cooked chicken.