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Bulgur Chicken Salad

Yield 4 servings
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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