If you’re looking for a delicious and unique salad recipe, try this Greek Bulgur Salad with Chicken.
When people ask me which ethic food is my favorite, I almost always tell them “Greek.” And when I tell you this salad is Greek, what I really mean is that it contains the typical flavors of Greek food.
In this Greek Bulgur salad you’ll find things like lemon, cucumber, tomato, parsley, red onion, feta cheese and kalamata olives. It’s a most delicious combination of ingredients that works very well with bulgur.
I must tell you that if my Mother saw this recipe on a restaurant menu, she’d ask me to explain what bulgur is. It’s not a very commonly used ingredient, but it’s definitely one that is underutilized. Unfortunately for my Mom, I’d have to tell her that she couldn’t eat it as it’s made from wheat (she’s gluten free).
What is Bulgur?
Bulgur is a whole wheat grain that has been cracked and partially pre-cooked. It’s most commonly used as the main ingredient in tabbouleh salad. You can also use it in place of rice or other whole grains.
Where can I find Bulgur?
Bulgur is located in your grocery store where you might find all of the other whole grains like quinoa or barley. If your market has a bulk foods section, you might be able to locate bulgur there. It might be in the cereal aisle, near the oatmeal and other breakfast grains. And if all else fails, it’s probably in the international aisle since it’s commonly used in Middle Eastern food too.
This Greek Bulgur Salad is tossed with a very simple lemon and olive oil mix. That’s all it needs to make this salad awesome!
If you’re looking for more salad recipes using grains, you might like to try my Mexican Quinoa Salad or this Tomato Cucumber Barley Salad. Tabbouleh and Mediterranean Farro Salad are good choices too.
Greek Bulgur Salad with Chicken
- 4 1/2 cups water
- 3 cups uncooked medium bulgur
- 3/4 cup (about 4 lemons) freshly squeezed lemon juice, divided
- 2 teaspoons salt, divided
- 2 1/2 cups chopped skinless, boneless rotisserie chicken breast
- 2 1/2 cups chopped and 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 crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 10 whole pitted kalamata olives, chopped
- 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.
- 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.