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Summer Chicken Salad

Microwave.Lady's picture
Ingredients
  Water 3 Cup (48 tbs)
  Bulgur/Cracked wheat 1 Cup (16 tbs)
  Boneless chicken breast 12 Ounce, skin removed
  Seeded chopped cucumber 1 Cup (16 tbs)
  Chopped red onion 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Reconstituted natural butter flavored mix 3 Tablespoon
  Pine nuts 2 Tablespoon
  Olive oil 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Dried basil leaves 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Tomato 1 Medium, seeded and chopped
  Salt 1⁄4 Teaspoon
Directions

Place water in 4-cup measure.
Microwave at High for 5 1/2 to 7 minutes, or until water boils.
Place bulgur in medium mixing bowl.
Add boiling water.
Cover and let stand for 30 minutes.
Drain and press out excess moisture.
Set aside.
Place chicken breast on roasting rack.
Cover with wax paper.
Microwave at High for 4 to 5 minutes, or until chicken is no longer pink, turning chicken over after half the time.
Set aside to cool.
In 1 1/2-quart casserole, combine cucumber, onion, parsley, butter-flavored mix, pine nuts, olive oil, vinegar, basil and garlic powder.
Mix well.
Cover.
Microwave at High for 3 to 4 minutes, or until cucumber is translucent, stirring after half the time.
Cut chicken into 1/2-inch cubes.
Add chicken, tomato and salt to vegetable mixture.
Mix well.
Chill for at least 2 hours before serving salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Interest: 
Summer, Healthy
Ingredient: 
Chicken
Preparation Time: 
120 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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