So this recipe is a customization of a recipe I found in Cooking Light Magazine last year! I LOVE GREEK FOOD and Greek salad is one of my favorite kinds of salad. So when I found a way 2 make it w/ additional health benefits of bulgar wheat as a whole meal, I jumped on it! You can even leave out the chicken and make it into a vegetarian salad. I like to separate it into the 4 servings right after I make it and put it in 4 separate containers and *BOOM POW* lunch for 4 of the 5 days of the work week! Try it, let me know what you think!
My Big Not-so-Fat Greek Chicken Tabbouleh
Servings: 4 (1 1/2 cup servings)
3/4 c. uncooked bulgar wheat
1 c. boiling water
1 tsp. chicken or veggie bouillon
1 tsp. Mrs. Dash original seasoning
2 cups chopped skinless, boneless rotisserie chicken breast
2-3 chopped plum tomatoes
1 chopped red bell pepper
1 chopped English cucumber (or regular cucumber w/ seeds removed)
2 tsp. dried parsley flakes
1/2 c. (2 ounces) crumbled reduced fat feta cheese
1/2 small onion, diced
2 tbsp fresh lemon juice (or lemon juice concentrate equivalent)
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp bottled minced garlic (or garlic paste)
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 tsp ground red pepper (or cayenne pepper)
1. Dissolve bouillon in boiling water and add Mrs. Dash. Place the bulgar in a medium bowl; cover with the 1 cup water mixture. Let stand 15 minutes or until liquid is absorbed.
2. Combine chicken and remaining ingredients in a large bowl. Add bulgar to chicken mixture; toss gently to combine.