Greek Bulgur Salad with Chicken

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.

Yield: 10 servings (serving size: about 1 2/3 cups)

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

Preparation

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.

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.

Nutritional Information

Calories:

305 (33% from fat)

Fat:

11.1g (sat 2.7g,mono 6g,poly 1.5g)

Protein:

16.7g

Carbohydrate:

37.6g

Fiber:

8.8g

Cholesterol:

36mg

Iron:

2.3mg

Sodium:

651mg

Calcium:

82mg