Orange Chicken Tabbouleh
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Bulgur||3⁄4 Cup (12 tbs)|
|Cooked cubed chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Chopped seeded cucumber||2 Cup (32 tbs)|
|Snipped fresh parsley||2 Tablespoon|
|Chopped green onion||2 Tablespoon|
|Snipped fresh mint/1 teaspoon dried mint, crushed||1 Tablespoon|
|Snipped mint/1 teaspoon dried mint, crushed||1 Tablespoon (Use Fresh)|
|Olive oil/Salad oil||1 Tablespoon|
|Romaine lettuce leaves||4|
In a medium mixing bowl pour boiling water over bulgur.
Let stand 30 minutes.
Drain off excess liquid.
Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel.
Section oranges over a bowl to catch juice.
Cover and chill orange sections till serving time.
Measure and reserve 1/4 cup orange juice.
In a large mixing bowl stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt.
Cover and chill 4 to 24 hours, stirring occasionally.