| Yield | 3 |
|---|---|
| Recipes | Salads |
| Yield | 3 |
|---|---|
| Recipes | Salads |
Purchase the classic Middle Eastern bulgur wheat salad from the deli as the base. If that's not available, pick up a rice salad.
4 cups purchased torn mixed greens for salads
2 cups purchased tabbouleh salad
1 tablespoon finely snipped fresh mint or 1 teaspoon dried mint, crushed
2 purchased broiled or roasted chicken breast halves
1/2 cup oil-and-vinegar salad dressing
Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad.