With fresh tastes and crunchy textures, this cold salad is great for a hot afternoon. It holds well once prepared and will keep in the refrigerator for up to three days. Serve with toasted pita chips.

Barbara Seelig Brown
Recipe by Cooking Light August 2005


Recipe Summary

4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Combine bulgur and boiling water in a large bowl; let stand 30 minutes. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through mint), and toss gently to combine.

  • Combine lemon juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over salad; toss gently to coat.

Nutrition Facts

296 calories; calories from fat 30%; fat 9.9g; saturated fat 1.7g; mono fat 6g; poly fat 1.5g; protein 18.5g; carbohydrates 36.3g; fiber 8.5g; cholesterol 38mg; iron 2.8mg; sodium 526mg; calcium 66mg.