Orange Chicken Tabbouleh Salad

• 1 12 cups boiling water
• 34 cup bulgur
• 2 oranges
• 1 12 cups cubed cooked chicken
• 2 cups chopped seeded cucumbers
• 2 tablespoons snipped fresh parsley
• 2 tablespoons chopped green onions
• 1 tablespoon snipped of fresh mint or 1 teaspoon dried mint, crushed
• 1 tablespoon olive oil or 1 tablespoon salad oil
• 12 teaspoon salt
• romaine leaf

1. Pour boiling water over bulgur in a medium mixing bowl.
2. Let stand 30 minutes.
3. Drain excess liquid.
4. Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel.
5. Section oranges over a bowl to catch juice.
6. Cover and chill orange sections till serving time.
7. Measure and reserve 1/4 cup orange juice.
8. Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl.
9. Cover and chill the mixture for 4 to 24 hours, stirring occasionally.
10. Just before serving, fold in orange sections.
11. Serve on romaine-lined plates.

boiling water, bulgur, oranges, chicken, cucumbers, parsley, green onions, mint, olive oil, salt, romaine leaf

Taken from www.food.com/recipe/orange-chicken-tabbouleh-salad-32878 (may not work)