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Prep Time: 3 Minutes Cook Time: 11 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Reminiscent of tabbouleh, this Lebanese-inspired dish is a smart choice if you want to incorporate more fiber into your diet. Bulgur—wheat berries that have been steamed, dried, and ground—is the basis of many salads in the Middle East. Serve this salad with warmed whole wheat pita bread. Ingredients:
1 cup water |
1/2 cup uncooked quick-cooking bulgur |
1 1/2 cups cubed cooked chicken breast (about 1/2 pound) |
1 cup finely chopped fresh parsley |
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped |
1 cup grape tomatoes, halved |
1/3 cup light northern italian salad dressing with basil and romano (such as ken's steak house lite) |
2 tablespoons fresh lemon juice |
Directions:
1. Bring 1 cup water to a boil in a medium saucepan; stir in bulgur. Return to a boil; reduce heat, cover, and simmer 8 minutes or until liquid is absorbed. Drain bulgur, and rinse with cold water; drain well.
2. Combine chicken and remaining ingredients in a large bowl, tossing to coat. Add bulgur; toss gently to coat.
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