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A great lunch
salad...
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4½
cups |
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water |
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3
cups |
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uncooked medium bulgur |
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¾
cup |
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fresh lemon juice (about 3 lemons),
divided |
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2
tsp |
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salt, divided |
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2½
cups |
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chopped skinless, boneless rotisserie
chicken breast |
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2½
cups |
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chopped peeled cucumber |
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2
cups |
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halved grape tomatoes |
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1
cup |
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chopped fresh parsley |
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½
cup |
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thinly sliced fresh basil |
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½
cup |
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finely chopped red onion |
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½
cup |
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(2
ounces) crumbled feta cheese |
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¼
cup |
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extra-virgin olive oil |
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½
tsp |
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black pepper |
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10
whole |
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kalamata olives, pitted and chopped |
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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. |
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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. |
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Servings: 10 |
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Yield: Serving
Size about 1 2/3 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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299.67 |
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Calories From Fat (30%) |
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89.33 |
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% Daily Value |
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Total Fat
10.02g |
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15% |
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Saturated Fat 2.31g |
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12% |
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Cholesterol
36.42mg |
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12% |
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Sodium
651.05mg |
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27% |
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Potassium
447.86mg |
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13% |
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Carbohydrates
37.30g |
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12% |
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Dietary Fiber 8.76g |
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35% |
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Sugar 1.44g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
28.54g |
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Protein
17.93g |
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36% |
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Recipe Source |
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Cooking Light |
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