Subj : BH&G 2224
To   : ALL
From : DAVE DRUM
Date : Sat Mar 27 2021 15:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mediterranean Tabbouleh Salad With Chicken
 Categories: Grains, Poultry, Vegetables, Herbs
      Yield: 2 Servings
 
    3/4 c  Water
    1/4 c  Bulgur
    1/2 c  Chopped tomato
    1/2 c  Fine chopped seeded
           - cucumber
    1/2 c  Fine chopped Italian
           - parsley
      2 tb Thin sliced green onion
      1 tb Snipped fresh mint
           +=OR=+
      1 ts Dried mint; crushed
      3 tb Lemon juice
      2 tb Olive oil
    1/4 ts Salt
    1/8 ts Ground black pepper
      4 lg Leaves romaine and/or
           - butterhead (Bibb/Boston)
           - lettuce
      6 oz Grilled or broiled skinned,
           - boned, chicken breast
           - halves; sliced *
 
  In a large bowl combine the water and bulgur. Let stand
  for 30 minutes. Drain bulgur through a fine sieve, using a
  large spoon to press out excess water. Return bulgur to
  bowl. Stir in tomatoes, cucumber, parsley, green onions,
  and mint.
  
  For dressing, in a screw-top jar combine lemon juice, oil,
  salt, and pepper. Cover and shake well. Pour dressing over
  the bulgur mixture. Toss lightly to coat. Cover and chill
  for 4 to 24 hours, stirring occasionally. Bring to room
  temperature before serving.
  
  Serve romaine with bulgur mixture and cooked chicken.
  
  * To grill chicken breast halves, lightly sprinkle chicken
  with salt and black pepper. For a charcoal grill, place
  chicken on the rack of an uncovered grill directly over
  medium coals. Grill for 12 to 15 minutes, turning once
  halfway through grilling. (For a gas grill, preheat grill.
  Reduce heat to medium. Place chicken on grill rack over
  heat. Cover and grill as directed.)
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Always butter up the SYSOP, they taste better that way.
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