This is an interesting lunch/picnic food idea. I've had something similar at my mother-in-law's house and at the Tangerine Cafe in Morroco at Disney's Epcot. It's really good! :)

Greek Bulgur Salad with Chicken

From Cooking Light


This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. The flavors meld slowly, so it's ideal to serve the following day.

4 1/2 cups water
3 cups uncooked medium bulgur
3/4 cup fresh lemon juice (about 3 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
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup extravirgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted and 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.

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

NUTRITION PER SERVING
CALORIES 305(33% from fat); FAT 11.1g (sat 2.7g,mono 6g,poly 1.5g); PROTEIN 16.7g; CHOLESTEROL 36mg; CALCIUM 82mg; SODIUM 651mg; FIBER 8.8g; IRON 2.3mg; CARBOHYDRATE 37.6g

Categories: salads, greek, chicken