Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 9

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.

Marcia Whyte Smart
Recipe by Cooking Light March 2009

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add tomato and remaining ingredients; toss well.

Nutrition Facts

150 calories; fat 4.7g; saturated fat 0.8g; mono fat 2.9g; poly fat 0.7g; protein 11.2g; carbohydrates 16.9g; fiber 4.5g; cholesterol 22mg; iron 1.6mg; sodium 326mg; calcium 33mg.
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