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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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âIâve tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times.â Jennifer Andrzjewski â Grizzly Flats, California Ingredients:
1-1/2 cups bulgur |
3 cups boiling water |
1/4 cup plus 2 tablespoons lemon juice, divided |
1 teaspoon salt, divided |
1-1/4 cups cubed cooked chicken breast |
1-1/4 cups chopped cucumber |
1/2 cup cherry tomatoes, halved |
1/3 cup greek olives |
1/4 cup minced fresh parsley |
1/4 cup roasted sweet red peppers, drained and chopped |
1/4 cup chopped red onion |
3 tablespoons minced fresh basil |
3 tablespoons olive oil |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1/4 cup crumbled feta cheese |
Directions:
1. Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well.
2. In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur.
3. In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese. Yield: 12 servings.
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