Jennifer Causey, Food Styling: Chelesa Zimmer, Prop Styling: Mindi Shapiro
Feel free to swap in smoked wild salmon or trout for the chicken if you prefer.
1 cup uncooked bulgar wheat
3 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
1/4 cup fresh lemon juice (from 2 lemons)
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 cup diced tomato (from 1 large tomato)
1 cup quartered and sliced English cucumber (from 1 small cucumber)
1/3 cup finely chopped fresh flat-leaf parsely
1/4 cup sliced scallions (from 2 scallions)
1/4 cup finely chopped fresh mint
6 ounces cooked boneless, skinless chicken breast (from a rotisserie bird), roughly chopped
3 tablespoons pine nuts, toasted
Calories per serving 329
Fat per serving 17g
Saturated fat per serving 2g
Cholesterol per serving 37mg
Fiber per serving 7g
Protein per serving 18g
Carbohydrates per serving 31g
Sodium per serving 385mg
Iron per serving 2mg
Calcium per serving 41mg
How to Make It
Prepare bulgur according to package directions, omitting salt and fat. Spread out on a baking sheet; let stand until completely cool, 5 to 10 minutes.
Whisk together oil, lemon zest, lemon juice, pepper and salt in a medium bowl. Add tomato, cucumber, parsley, scallions and mint; toss to combine. Add bulgur and chicken; toss to combine. Sprinkle with pine nuts.
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