• 4servings
  • 25minutes
  • 605calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups water

  2. 1 1/2 cups coarse bulgur

  3. Kosher Salt and freshly ground pepper to taste

  4. 1 large tomato diced

  5. 1 small red onion diced

  6. 1 bunch flat leaf parsley chopped

  7. Juice and zest of 3 lemons

  8. 1 cup Greek-style plain yogurt or plain yogurt

  9. 1 1/2 pound warm rotisserie chicken, meat separated and torn into bite sized chunks.

Instructions Jump to Ingredients ↑

  1. In a large saucepan bring the water and bulgur to a boil. Season with salt and pepper, cover, and turn off heat (or remove from heat if using an electric burner). Allow to sit for about 25-30 minutes until water is absorbed and bulgur is tender.

  2. In a large bowl, combine the warm bulgur, tomato, red onion, all but 1/2 cup of the parsley, and the juice and zest of 2 lemons. Season generously with kosher salt and freshly ground pepper.

  3. In a medium bowl, combine the yogurt with the juice and zest of the last lemon and the remaining 1/2 cup parsley.

  4. Add the chicken to the bowl and toss to combine. Season to taste with additional kosher salt and fresh pepper.

  5. Serve the chicken on top of the warm bulgur salad.


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