Tabbouleh Chicken Curry Salad

  • 1 cup Sunnyland #3 coarse bulgur wheat
  • 1 tsp. tsp. curry powder
  • 1-3/4 cups chicken broth – low salt
  • 4-6 chicken breasts (cooked, cubed or shredded)
  • 1 cup chicken broth – low salt
  • 2 tsp. curry powder
  • 1 cup celery (thinly sliced)
  • 3/4 cup carrots (slivered)
  • 1/2 cup mixed raisins (natural and golden)
  • 2-3 figs (chopped)
  • 1/3 cup chopped parsley

Dressing ingredients:

  • 1/3 cup soy-based mayonnaise or regular mayonnaise
  • 1/2 to 1 tsp. curry powder (to taste)
  • 1/2 freshly squeezed lemon
  • 2-3 tbs. extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  1. Exotic and mellow curry flavors this recipe, which includes crunchy celery, sweet raisins and figs. Enjoy the noble flavors as they provide balance to this recipe.
  2. Toast the bulgur wheat lightly with 1 tsp. curry powder in a nonstick skillet (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once; cover and bring to a boil. Turn off heat and let liquid absorb until bulgur wheat is al dente. Remove cover and let cool.
  3. Cook chicken in 1 cup of chicken broth with 2 tsp. of curry powder in large sauce pan; bring to a boil, let simmer for 30 minutes; let cool then cube or shred.
  4. Mix dressing ingredients together.
  5. Combine bulgur wheat, chicken, celery, carrots, raisins, figs and parsley together in a large bowl; add dressing and mix gently; cover and chill. Garnish with sliced cabbage.
  6. Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.

Per Serving Nutrition Info: 400 cal; (150 from fat); 16g total fat; (3g sat fat); 37g prot; 27g total carb; 100mg chol; 470mg sod; 6g fiber; 11g sugar

Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.