Summer Chicken Salad Recipe
Summary
Preparation Time2 Hr 0 MinCooking Time45 Min
Ready In2 Hr 45 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Water | 3 Cup (16 tbs) | |
| 1 cup bulgur or cracked wheat | ||
| 1 boneless whole chicken breast (about 12 oz.) skin removed | ||
| 1 cup seeded chopped cucumber | ||
| Red onion | 1/4 Cup (16 tbs), chopped | |
| Snipped parsley | 1 Tablespoon | |
| 3 tablespoons reconstituted natural butter-flavored mix | ||
| Pine nuts | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Dried basil leaves | 1/2 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| 1 medium tomato, 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.
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.
Chef
