Chicken tabbouleh with fresh mint

• 1 1/2 cups water
• 5.25-ounce package tabbouleh wheat (bulgur) salad
• 9-ounce package frozen diced cooked skinless chicken breasts, thawed
• 1 large tomato, seeded if desired, and diced
• 1/2 medium cucumber, peeled, seeded and diced
• 1/2 small onion, finely chopped
• 1/2 cup snipped fresh parsley
• 1/2 cup chopped fresh mint
• 1 ounce feta cheese with sun-dried tomatoes and basil, crumbled
• 1/4 cup cider vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 tablespoon dried oregano, crumbled
• 1 medium garlic clove, minced
• 4 cups mixed baby salad greens

                  In a large bowl, stir together the water and wheat salad mix. Let stand for 30 to 40 minutes, or until all the water is absorbed. Add the remaining ingredients except the salad greens. Toss gently. To serve, arrange the salad greens on each plate. Spoon about 1 1/2 cups wheat mixture on each plate.

Serves 4

Per serving: 313 calories, 10 g total fat (2 g saturated, 1 g polyunsaturated, 5.5 g monounsaturated), 39 mg cholesterol, 735 mg sodium, 36 g carbohydrates, 9 g fiber, 5 g sugar, 23 g protein

Recipe adapted from One-Dish Meals Cookbook, Copyright © 2003. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.