| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
English |
Chicken, Grains, Low fat, Salads, Potato-free |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Boned and skinned chicken breasts |
| 1/2 |
c |
Water; for poaching |
| 1 |
c |
Bulgur |
| 2 |
c |
Water |
| 1/2 |
c |
Dried apricots; cut into quarters |
| 1/2 |
c |
Currants |
| 1 |
c |
Cucumber; cubed |
| 2 |
ts |
Dried mint flakes |
| 1 1/2 |
ts |
Dried basil |
| 3 |
tb |
Balsamic vinegar; substitute |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Garlic; chopped |
INSTRUCTIONS
1. Poach chicken breasts in water in covered skillet, turning at
least once during cooking.
2. Bring 2 cups of water to boil and add bulgur, cover and simmer for
approximately 12-15 minutes (not mushy). Drain and cool in
refrigerator.
3. When cooked, dice chicken and refrigerate.
4. Make dressing by whisking together olive oil, vinegar substitute,
lemon juice, garlic, basil and mint (rub the herbs between fingers to
crush when adding to mixture).
5. When chicken and bulgur are both cool, add apricots, currants,
cucumber, and mix well. Mix in dressing. Let salad sit in
refrigerator for at least 1 hour.
NOTES : This recipe calls for 1 cup English cucumber, cubed.
However, I think results would be similar with regular cucumber that
has been peeled and seeded. This recipe lists 3 tablespoons balsamic
vinegar, but, since I am allergic to vinegar, I have listed it as
"balsamic vinegar substitute" and hope I can come up with one. Serve
on a bed of lettuce or in pita halves. Entered to MasterCook by Ellen
in Toronto, Canada
Recipe by: Ontario Chicken Producers' Marketing Board
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,
1999, converted by MM_Buster v2.0l.
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