Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light March 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
10 servings (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

305 calories; calories from fat 33%; fat 11.1g; saturated fat 2.7g; mono fat 6g; poly fat 1.5g; protein 16.7g; carbohydrates 37.6g; fiber 8.8g; cholesterol 36mg; iron 2.3mg; sodium 651mg; calcium 82mg.
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