Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross
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.
Cooking Light MARCH 2009
1. 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.
2. Add tomato and remaining ingredients; toss well.
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Tabbouleh with Chicken and Red Pepper recipe
