Mideastern chicken salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bulgur or cracked wheat |
| 1 | cup | Chopped Italian parsley leaves |
| ½ | medium | Red onion, peeled and chopped |
| 4 | Green onions, trimmed, with 2\" of green retained, sliced | |
| 2 | smalls | Green peppers, trimmed of seeds and stems, chopped |
| 2 | mediums | Ripe tomatoes, peeled and seeded, roughly chopped |
| ½ | Cucumber, peeled, seeded and chopped | |
| 3 | cups | Small-cube grilled or broiled chicken |
| ½ | cup | Freshly squeezed lemon juice |
| ½ | cup | Extra virgin olive oil |
| Inner leaves of 1 or 2 heads of romaine lettuce | ||
| ¼ | cup | Fresh mint leaves |
| 20 | Or so oil-cured black olives (opt) | |
Directions
Place the wheat in a large bowl and cover with 4 cups of cold water.
Soak for 20 minutes. Drain the wheat if any water has not been absorbed.
Add the parsley, onion, green onions, peppers, tomatoes, cucumbers and chicken to the wheat and mix well.
Whisk together the lemon juice and the olive oil, pour over the wheat mixture and combine thoroughly. Set the salad aside as cool room temperature for two hours.
Arrange the romaine leaves on a platter or on individual plates and mound the salad on top. Sprinkle with the mint leaves and garnish with the olives.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95