Greek Bulgur Salad with Chicken

Yield: 10 servings (serving size 1 2/3 cups)

Prep Time: 30 min

Cook Time: 10 min

Greek Bulgur Salad with Chicken


4 1/2 cups water
3 cups uncooked medium bulgur
3/4 cup fresh lemon juice (about 3 to 4 lemons), divided
2 teaspoons salt, divided
2 1/2 cups chopped skinless, boneless rotisserie chicken breast
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
1/2cup (2 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil
1/2 teaspoon black pepper
10 whole kalamata olives, pitted and chopped


1. Combine water, bulgur, 1/2 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 1/4 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.

Nutritional Information per serving:
Serving size: 1 2/3 cups
Calories per serving: 300
Fat per serving: 10.02g
Saturated Fat per serving: 2.31g
Sugar per serving: 1.44g
Sodium per serving: ,span class="sodium">651.05mg
Fiber per serving: 8.76g
Protein per serving: 17.93g
Cholesterol per serving: 36.42mg
Carbohydrates per serving: 37.3g

WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 6

Recipe Source: Cooking Light

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