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Mediterranean Chicken Bulgur Salad
Tender artichoke hearts, sweet grape tomatoes, and fresh parsley bring bright Mediterranean flavors to this hearty grain bowl. Using pre-cooked chicken and quick-cooking bulgur means you'll have a satisfying meal on the table in under half an hour. A light Italian dressing and a splash of lemon juice tie everything together with a zesty finish. It's a fantastic option for a light dinner or a packable lunch that won't leave you hungry.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 cup water
- ½ cup uncooked bulgur
- 1½ cups cubed cooked chicken breast
- 1 can (14 oz) artichoke hearts, drained, coarsely chopped
- 1 cup finely chopped fresh parsley
- 1 cup grape tomatoes, cut in half
- 1 ⁄ 3 cup light Northern Italian dressing with basil and Romano cheese
- 2 tablespoons lemon juice
Instructions
- 1Bring the water to a boil in a 2-quart saucepan. Stir in the bulgur and let it return to a boil. Reduce the heat to low, cover, and simmer for 8 minutes, or until the liquid is absorbed.
- 2Rinse the cooked bulgur under cold water to stop the cooking process and cool the grains quickly. Drain thoroughly to prevent a soggy salad.
- 3Combine the cubed chicken, chopped artichoke hearts, parsley, grape tomatoes, Italian dressing, and lemon juice in a large mixing bowl.
- 4Add the drained bulgur to the bowl and toss gently until everything is well coated.
Notes
- Make ahead: This salad tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days.
- Swap: If you don't have leftover cooked chicken, a store-bought rotisserie chicken works beautifully here.
- Variation: Add a handful of crumbled feta or goat cheese right before serving for a creamy, salty bite.