Monday, September 20, 2010

Greek Bulgur Salad

Self Magazine was kind enough to send me some "heart healthy" Greek recipes, and this one looks both heart healthy AND South Beach friendly.

Greek Bulgur-Chicken Salad
Serves 4
12 oz chicken breast tenders
1 1/2 cups bulgur
6 tablespoons fresh lemon juice, divided
1 teaspoon salt, divided
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped red onion
1/2 cup chopped fresh parsley
1 1/4 cups peeled and chopped cucumber
1 cup diced tomato
5 tablespoons crumbled feta
10 kalamata olives, pitted
1 tablespoon plus 1 1/2 tsps extra-virgin olive oil
1/4 teaspoon black pepper

Poach chicken in 2 cups boiling water in a medium pot over medium-high heat for 10 to 15 minutes. Cool, dice and set aside. Bring bulgur, 1/2 cup water, 2 tbsp lemon juice and 1/2 tsp salt to a boil in a large saucepan over medium-high heat. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand until bulgur absorbs liquid, about 15 minutes. Uncover and cool to room temperature. Transfer to a bowl and combine with remaining 4 tbsp lemon juice and remaining 1/2 tsp salt. Add chicken and remaining ingredients; toss well to combine. Cover and chill before serving.

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