Chicken Bulgur Salad

Hi!  I hope you're having a great day.  I based this recipe on one I found in the Taste of Home Healthy Cooking Cookbook.  The two things I didn't include from the original were onion and turkey.  I used chicken breast for the meat.

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.