1 / 1
Swipe left / right
More recipes
Scroll down
Full recipe
Tap
Toggle menu
Tap anywhere to continue
Chicken Bulgur Salad
A refreshing chicken and bulgur salad packed with Mediterranean flavors. It uses pre-cooked chicken and quick-cooking bulgur for a fast, no-fuss assembly. Artichoke hearts, fresh parsley, and grape tomatoes add bright, fresh textures. This dish is perfect for a quick weeknight dinner or a light make-ahead lunch. The light Italian dressing and a splash of lemon juice tie everything together with a zesty finish.
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, then stir in the bulgur. Let it return to a boil before reducing the heat to low. Cover the pan and simmer for 8 minutes, or until the bulgur absorbs all the liquid. Rinse the cooked grains under cold water and drain them thoroughly.
- 2Combine the cubed cooked chicken, chopped artichoke hearts, fresh parsley, halved grape tomatoes, Italian dressing, and lemon juice in a large mixing bowl. Add the drained bulgur to the bowl and toss everything gently until well coated.