Prep Time: 25 minutes (if you use pre-cooked chicken. I had to cook mine, so that added about an hour to the time)
Servings: 6
Ingredients:
- 1 1/2 cups reduced sodium chicken broth
- 1/2 cup water
- 1 cup blugur
- 2 cups cubed cooked chicken breast
- 1 small cucumber, chopped
- 1 cup parbonzo beans, rinsed and drained
- 3 green onions, sliced
- 1/4 cup sliced ripe olives
- 3 tablespoons dried cranberries
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons thawed cranberry juice concentrate (I used light cranberry juice)
- 1 cup cherry tomatoes, cut in half
- 3 tablespoons minced fresh parsley (I used parsley flakes because that's what I had on hand)
Putting it All Together:
- Bring broth and water to a boil in a small saucepan.
- Cook bulgar as directed on the package,drain it, then put it in a large bowl.
- Add the broth mixture and let it sit, covered, for 30 minutes or until most of the liquid is absorbed.
- Drain the remaining liquid off.
- Add chicken, cucumber, beans, onions, olives, and cranberries, and mix well.
- Whisk oil, lime juice and cranbeery juice together in a small bowl.
- Stir this mixture into the bulgur mixture.
- Add the tomatoes and parsley and toss to coat thoroughly.
- You can serve this salad at room temperature or cold.
Nutrition: 1 1/2 cups equals 302 calories. 11 g fat (2 sat. fat), 40 mg cholesterol, 283 mg sodium, 32 g carbs, 7 g fiber, 20 g protein.
Enjoy! Let me know what you think of it.
