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Greek Bulgur Salad with Chicken

Becky Luigart-Stayner
Yield 10 servings (serving size: about 1 2/3 cups)
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

Nutrition Information

  • calories 305
  • caloriesfromfat 33 %
  • fat 11.1 g
  • satfat 2.7 g
  • monofat 6 g
  • polyfat 1.5 g
  • protein 16.7 g
  • carbohydrate 37.6 g
  • fiber 8.8 g
  • cholesterol 36 mg
  • iron 2.3 mg
  • sodium 651 mg
  • calcium 82 mg

How to Make It

  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.