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Bulgur Greek Salad

TOTAL TIME: Prep: 20 min. + standing YIELD: 12 servings.
“I’ve tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times.” Jennifer Andrzjewski — Grizzly Flats, California

Ingredients

  • 1-1/2 cups bulgur
  • 3 cups boiling water
  • 1/4 cup plus 2 tablespoons lemon juice, divided
  • 1 teaspoon salt, divided
  • 1-1/4 cups cubed cooked chicken breast
  • 1-1/4 cups chopped cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup Greek olives
  • 1/4 cup minced fresh parsley
  • 1/4 cup roasted sweet red peppers, drained and chopped
  • 1/4 cup chopped red onion
  • 3 tablespoons minced fresh basil
  • 3 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup crumbled feta cheese

Directions

  • 1. Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well.
  • 2. In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur.
  • 3. In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.

Nutrition Facts

2/3 cup: 137 calories, 5g fat (1g saturated fat), 12mg cholesterol, 313mg sodium, 16g carbohydrate (1g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

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