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Tabbouleh Salad with Chicken and Red Pepper
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Course
Salad
Servings
4
people
Calories
166
kcal
Ingredients
US Customary
Metric
1x
2x
3x
½
cup
uncooked bulgur
½
cup
boiling water
1 ½
cups
diced plum tomato
¾
cup
shredded cooked chicken breast
¾
cup
minced fresh flat-leaf parsley
½
cup
finely chopped red bell pepper
½
cup
diced English cucumber
¼
cup
minced fresh mint
1 ½
tablespoons
fresh lemon juice
1
tablespoon
extra-virgin olive oil
½
teaspoon
salt
¼
teaspoon
freshly ground black pepper
Instructions
Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.
Add tomato and remaining ingredients; toss well.
Nutrition
Sodium:
328
mg
Calcium:
41
mg
Vitamin C:
54
mg
Vitamin A:
2403
IU
Sugar:
4
g
Fiber:
5
g
Potassium:
479
mg
Cholesterol:
20
mg
Calories:
166
kcal
Saturated Fat:
1
g
Fat:
6
g
Protein:
10
g
Carbohydrates:
20
g
Iron:
2
mg
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