Greek Bulgur Salad with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. 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 (about 3 lemons), divided |
2 teaspoons salt, divided |
2 1/2 cups chopped skinless, boneless rotisserie chicken breast |
2 1/2 cups chopped peeled cucumber |
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 (2 ounces) crumbled feta cheese |
1/4 cup extravirgin olive oil |
1/2 teaspoon black pepper |
10 kalamata olives, pitted and chopped |
Directions:
1. Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
2. Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.
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