Greek Bulgur Salad With Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is from Cooking Light. The flavors meld slowly, so it's ideal to serve the following day. Ingredients:
4 1/2 cups water |
3 cups uncooked medium bulgur |
3/4 cup fresh lemon juice, divided |
2 teaspoons salt, divided |
2 1/2 cups chopped chopped skinless boneless rotisserie- cooked chicken breasts |
2 1/2 cups chopped peeled cucumbers |
2 cups halved grape tomatoes |
1 cup chopped fresh parsley |
1/2 cup thinly sliced fresh basil |
1/2 cup finely chopped red onion |
1/2 cup crumbled feta cheese |
1/4 cup extra virgin olive oil |
1/2 teaspoon black pepper |
10 kalamata olives, pitted & chopped |
Directions:
1. Combine water, bulgur, 1/2 cup juice and 1 teaspoons salt in large saucepan and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes.
2. Remove from heat, let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
3. Combine remaining 1/4 cup juice, remaining 1 tsp salt, and remaining ingredients in a large bowl, toss to combine.
4. Add cooled bulgur mixture, toss well to combine. Cover & chill.
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