• 4 Ratings

Whole grain bulgur and a variety of fresh herbs and vegetables make this Mediterranean chicken salad recipe a nutritious lunch option. Use leftover chicken from last night’s dinner to make this low-calorie recipe in a matter of minutes.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine the water and bulgur. Let stand for 30 minutes. Drain bulgur through a fine sieve, using a large spoon to press out excess water. Return bulgur to bowl. Stir in tomatoes, cucumber, parsley, green onions, and mint.

  • For dressing, in a screw-top jar combine lemon juice, oil, salt, and pepper. Cover and shake well. Pour dressing over the bulgur mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Bring to room temperature before serving.

  • Serve romaine with bulgur mixture and cooked chicken.


To grill chicken breast halves, lightly sprinkle chicken with salt and black pepper. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.)

Nutrition Facts

294 calories; 13 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 72 mg cholesterol; 276 mg sodium. 16 g carbohydrates; 5 g fiber; 3 g sugar; 30 g protein;


4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0