Greek Bulgur Salad with Chicken

GREEK BULGUR SALAD W/ CHICKEN
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4½ cups water
3 cups uncooked medium bulgur
¾ cup fresh lemon juice (about 3 lemons), divided
2 tsp salt, divided
2½ cups chopped skinless, boneless rotisserie chicken breast
2½ cups chopped peeled cucumber
2 cups halved grape tomatoes
1 cup chopped fresh parsley
½ cup thinly sliced fresh basil
½ cup finely chopped red onion
½ cup (2 ounces) crumbled feta cheese
¼ cup extra-virgin olive oil
½ tsp black pepper
10 whole kalamata olives, pitted and chopped

1. Combine water, bulgur, ½ 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.

2. Combine remaining ¼ 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.

Servings: 10
Yield: Serving Size about 1 2/3 cups

Nutrition Facts
Amount Per Serving
Calories 300
Calories From Fat (30%) 89
Total Fat 10.02g
Saturated Fat 2.31g
Cholesterol 36.42mg
Sodium 651.05mg
Potassium 447.86mg
Carbohydrates 37.30g
Dietary Fiber 8.76g
Sugar 1.44g
Net Carbohydrates 28.54g
Protein 17.93g

WW Points: 7.5

Recipe Source: Cooking Light

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