Mediterranean Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Save time by using left-over chicken cut up into cubes. Ingredients:
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 |
Directions:
1. Dressing: Whisk together the Italian dressing, pepper sauce, mint, and mustard powder in a small bowl. Cover and chill until ready to use.
2. 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.
3. Remove chicken from the skillet and cut into thin, bite-sized cubes. Allow chicken to cool and refrigerate until fully chilled.
4. Combine the chicken with the Bulgar, cucumbers, tomatoes, onion, and parsley in a bowl. Serve over lettuce and drizzle with dressing.
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