Instructions: In a medium mixing bowl pour boiling water over bulgur. Let stand 30 minutes. Drain off excess liquid.

Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel. Peel and section oranges over a bowl to catch juice. Cover and chill orange sections till serving time. Measure and reserve 1/4 cup orange juice.

In a large mixing bowl stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt.

Cover and chill 4 to 24 hours, stirring occasionally.

Just before serving, fold in orange sections. Serve on lettuce-lined plates.

Cuisine: "Middle Eastern"

NOTES : The oranges add freshness to this salad but you can substitute canned mandarin oranges, if you like. Continue to use fresh orange juice for the dressing throughout.

We tried this over the weekend. Made it Saturday. Served for lunch on Sunday. (24 hours).

This would be good to take on a picnic or to work for lunch. It had "warmed" on the counter for about 60 minutes. it had more flavor as it warmed during the meal.

Actually it was mild (trying to get used to less spicy foods harumph!)

I punched it up with fresh basil and lots of pepper. We halved the recipe, using only 1 orange. Serve more orange on the side.

Bulgur doesnt have any flavor after chilling that long (24 hrs).

might make the bulgur with broth instead of water.

BTW - I used the Microwave to poach the chicken, make the bulgur.

so it was a cool meal.

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