Chicken and Tabbouleh Salad

• 4 cups torn mixed greens
• 2 cups purchased tabbouleh salad
• 1 tablespoon finely snipped of fresh mint or 1 teaspoon dried mint, crushed
• 2 chicken breast halves (broiled or roasted)
• 12 cup oil-and-vinegar dressing

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.

mixed greens, salad, mint, chicken, oil

Taken from www.food.com/recipe/chicken-and-tabbouleh-salad-171956 (may not work)