Greek Bulgur Salad With Chicken

>> Tuesday, July 21, 2009

This turned out to be such a yummy summer recipe, found online at Cooking Light. It makes a TON and can be used as a stand-alone dish or as a side dish. I think it's even better the next day after all the flavors had melded together. If you've never tried bulgur (and I hadn't), it's kind of like a larger-grained couscous.

Greek Bulgur Salad With Chicken

*makes 10 servings at 1 2/3 cup a piece

4 1/2 cups water
3 cups uncooked bulgur
3/4 fresh lemon juice (about 3 lemons), divided
2 teaspoons salt, divided
2 1/2 cups chopped skinless, boneless rotisserie chicken (I used 2 baked chicken breasts)
2 1/2 cups chopped, peeled cucumber
2 cups halved grape tomatoes
1 cup chopped fresh parsley
1/2 cup thinly sliced fresh basil
1/2 cup finely chopped red onion
1/2 cup (2 oz) crumbled feta cheese (or as much as you darn well please!)
1/4 cup extravirgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted and chopped (or as much as you darn well please!)

Combine water, bulgar, 1/2 cup lemon juice and 1 teaspoon salt in saucepan and bring to a boil over medium high heat. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand for 15 minutes or until all the liquid is absorbed. Uncover and cool to room temperature.

Combine remaining 1/4 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.


fah July 21, 2009 at 1:54 PM  

Yum! I love bulgur! I'm going to have to try this.

Stephanie July 21, 2009 at 2:40 PM  

You'll like it! So far, you're the only person I know who has even heard of bulgur.

fah July 21, 2009 at 3:30 PM  

I used to use it all the time as a substitute for rice when I was on WW. John doesn't like brown rice, but he would eat bulgur. It's also great for breakfast.

Stephanie July 21, 2009 at 7:38 PM  

Good to know.....I wouldn't have thought to use it as a sub for rice. Interesting!

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