Chicken and cracked-wheat salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Water |
| 1 | Cucumber | |
| ½ | Bunch red radishes | |
| ¼ | cup | Fresh mint chopped |
| 1 | tablespoon | Lemon juice, fresh |
| 2 | Green onions | |
| 3 | Sweet red peppers | |
| ¾ | cup | Cracked wheat (bulgar) |
| 2 | cups | Cooked chicken cubed |
| ½ | Sweet yellow pepper | |
| ¾ | cup | Vinaigrette dressing |
| 1 | cup | Coarsely chopped parsley |
| Lettuce leaves OR | ||
Directions
1. Combine water and cracked wheat, refrigerate overnight. 2. Cut cucumber in half lengthwise, core, dice. 3. Halve and slice radishes.
Core, seed and dice the yellow pepper. 4. In large bowl, combine chicken, radishes, yellow pepper, mint, cucumber, vinaigrette, lemon juice, and (¾ tsp salt).* 5. Slice green onion. Sprinkle parsley and green onion over chicken mixture. Do not stir in. Refrigerate overnight. 6. To serve: add cracked wheat to chicken mixture, tossing well until mixed. Serve on lettuce-lined plates on spoon into red pepper halves. (*Note: I would omit the salt but have put it in here in brackets Serve with cherry tomato halves mixed with chick peas, and sliced peaches with Ricotta Cream. From: Family Circle magazine, August 1991 Posted by: Sheila Exner, September 1991 Courtesy of Shareware RECIPE CLIPPER 1.0