Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.
1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced plum tomato
3/4 cup shredded cooked chicken breast
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1/4 cup minced fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.
Well, it probably isn't really fair of me to review this recipe. I thought I had bulgur but when I went to start the dish, I found I only had barley. So instead, I used whole wheat couscous and I think it was a decent substitution. I would double the dressing next time. And feta sprinkled on top really adds a nice touch. A good, solid recipe and side dish. It would be great to take to a picnic or potluck. We had it with grilled pork chops for dinner.
I love this. I like the fact that the portion is an actual portion :1.25 cups. I tend to eat this for lunch along with either hummus or fruit. I'm not a big eater so this is filling for more and has a fresh taste to it thanks to the mint. My husband loves it as well though he eats about 2 servings at a time.
Modified a little but loved it all the same. I only had cilantro on hand and used that instead of parsley. It was a pretty awesome substitute really (since parsley can be a bit strong for me) but the flavors are right on par and its a pretty quick and easy salad to make. Served it on top a bed of lettuce with some spinach artichoke hummus. This will be a go-to lunch for me.
I make this for lunch all the time. I make a big batch and eat it for two or three days, just keep the cucumber and tomato in another container to keep everything from getting soggy. Easy recipe to change up depending on what you have in the fridge.
The flavors of this dish were AMAZING! I made it the night before for lunch the next day and decided to taste it before storing for the night. It was so good I kept coming back all night and sneaking bites! It was delicious and even better the next day. I have already made it twice.