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Chicken Tabbouleh Salad

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Chicken Tabbouleh Salad
  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 8
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A Mediterranean favorite gets an American twist.
Updated Jun 12, 2008

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
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftovers are delicious tucked into pita breads.
  • tip 2
    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

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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