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Chicken Tabbouleh Salad

Chicken Tabbouleh Salad

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Betty Crocker Kitchens

Updated Jun 12, 2008

Chicken Tabbouleh Salad

Chicken Tabbouleh Salad

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Prep Time 10 min
Total 1 hr 20 min
Servings 8
Ingredients 11

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Ingredients

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

Make With

Progresso Broth

Instructions

Step
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.
Step
2

Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
Step
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.

Nutrition

300 Calories

11 g Total Fat

30 g Protein

23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 100

Total Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 70 mg

Sodium: 630 mg

Potassium: 510 mg

Total Carbohydrate: 23 g

Dietary Fiber: 3 g

Protein: 30 g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 38%; 38%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

1 Starch; 2 Vegetable; 3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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