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Cuppylicious!, Eastern Mediterranean, Ethnic Foods, Meat, Poultry, Side Dishes, Soup and Salad

Lemon Chicken and Bulgur Salad

Bulgur Chicken Salad

Bulgur Chicken Salad

Total time:  20 minutes, plus chicken cooking time

Adapted from Clean Eating Magazine (March/April 2010).

2 boneless, skinless chicken breasts, cooked and shredded or cubed
2 cups chicken broth
1 cup fine-grain bulgur wheat
1/4 cup almond slivers, toasted
1/4 cup mint leaves, chopped (optional)
2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp red pepper flakes
1/2 tsp ground cumin or to taste
salt and pepper to taste

In a small saucepan, bring chicken broth to a boil. Place bulgur in a small-medium bowl. Add chicken broth to bulgur and let set for 5-10 minutes, until most or all of the broth has been absorbed.

In a medium bowl, mix together oil, lemon juice, and seasonings. Add shredded chicken, and mix well to coat. Add almonds and mint, toss to coat. Add bulgur and mix well.

Serve cold or room temperature.

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