Chicken Tabbouleh Salad

Chicken Tabbouleh Salad

A Mediterranean favorite gets an American twist.

Prep Time

10

Minutes

Total Time

1:20

Hr:Mins

Makes

8

servings

Salad
2
cups Progresso® chicken broth (from 32-oz carton)
2
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1
cup uncooked couscous
2
medium cucumbers, chopped (2 cups)
2
medium onions, finely chopped (1 cup)
2
small tomatoes, seeded, chopped (1 cup)
1
cup chopped fresh parsley
Minted Lime Dressing
1/2
cup lime juice
1/4
cup chopped fresh mint leaves
1/4
cup olive or vegetable oil
1
teaspoon salt
  1. In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
  2. Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
  3. In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Leftovers are delicious tucked into pita breads.
Success
We prefer to use fresh lime juice with this dish for its refreshing taste. You'll need about four limes for 1/2 cup of juice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 2 g,),
  • Cholesterol 70 mg;
  • Sodium 630 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 3 g,
  • Protein 30 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.