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Bulgur Greek Salad

“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
  • Total Time
    Prep: 20 min. + standing
  • Makes
    12 servings

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

  • 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.
  • In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur.
  • 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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