Bulgur Chicken Salad

Oxmoor House
Use frozen cooked chicken to keep preparation time to only about 20 minutes. Serve the warm chicken mixture on a bed of lettuce leaves. Enjoy any leftovers as a chilled salad for lunch.
4 servings


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2 cups water
1 cup uncooked bulgur
2 cups frozen diced cooked chicken, thawed
1 cup chopped green onions (about 8)
2 tablespoons lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1 (8-ounce) can pineapple tidbits in juice, undrained
1 red bell pepper, finely chopped
1/2 cup chopped fresh parsley (optional)
Dash of hot sauce (optional)


1. Bring water to a boil in a medium saucepan. Stir in bulgur; cover and simmer 15 minutes or until water is absorbed. Remove from heat, and fluff with a fork.

2. While bulgar cooks, combine chicken and next 6 ingredients; if desired, add parsley and hot sauce. Add to cooked bulgur, stirring well.

Created date

April 2008

Nutritional Information

Calories 262
Caloriesfromfat 14 %
Fat 4.2 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.4 g
Carbohydrate 39.5 g
Fiber 8 g
Cholesterol 37 mg
Iron 0.0 mg
Sodium 262 mg
Calcium 0.0 mg