Chicken And Tabbouleh Salad

1. Arrange salad greens on a large platter.

2. Toss together tabbouleh salad and mint then spoon over greens.

3. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices.

4. Arrange chicken pieces over tabbouleh mixture.

5. Shake dressing; drizzle over salad.

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Nutrient	Quantity
Total fats	62.625 g
Carbohydrates	3.125 g
Energy	561.25 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.75 g
Water	59.25 g
Sodium, Na	1.25 mg
Fatty acids, total saturated 16:1 undifferentiated	0.125 g
Total lipid (fat)	62.625 g
Fatty acids, total saturated 16:0	8.75 g
Choline, total	0.125 mg
Sugars, total	3.125 g
Fatty acids, total saturated 18:0	2.375 g
Selenium, Se	2 g
Fatty acids, total saturated 18:1 undifferentiated	18.375 g
Carbohydrate, by difference	3.125 g
Fatty acids, total saturated 18:2 undifferentiated	28.375 g
Fatty acids, total saturated 14:0	0.25 g
Fatty acids, total polyunsaturated	30.125 g
Phytosterols	82.5 mg
Vitamin K (phylloquinone)	123.5 g
Fatty acids, total saturated	11.375 g
Fatty acids, total monounsaturated	18.5 g
Vitamin E (alpha-tocopherol)	5.7625 mg
Potassium, K	10 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
mint	1 tablespoon	0	0	0
chicken breast half	2	0	0	0
oil vinegar dressing	0.5 cup	561.25	3.125	62.625
torn green	4 cups	0	0	0
tabbouleh salad	2 cups	0	0	0