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
Member Ratings and Reviews
![]()
This was great! It was a huge hit. I cut the recipe in half and it still made a ton.07/24/09
![]()
Excellent. I made this once as written, but I thought the texture of the chicken kind of disappeared into the texture of the bulgur. The next time I replaced the chicken with 2 (15 oz) cans of chickpeas and it was so much better. Also I used 50% less fat French feta and used twice as much. Extra parsley is really good with this also. Brought it to a potluck and it got RAVES!05/14/09





