Greek Bulgur Salad with Chicken
Elevate your salad game with this vibrant and wholesome Greek Bulgur Salad with Chicken! Packed with Mediterranean flavors, this hearty dish combines tender, grilled chicken breast seasoned with garlic and oregano, fluffy bulgur wheat, and a medley of fresh veggies like cucumber, cherry tomatoes, and red onion. Tossed with briny kalamata olives, creamy feta cheese, and a zesty lemon-olive oil dressing, every bite bursts with freshness. Finished with a sprinkle of fragrant parsley and dill, this healthy recipe is perfect for meal prep, lunch, or a light dinner. Ready in under 40 minutes, it’s a complete meal that’s as nutritious as it is satisfying. Whether served chilled or at room temperature, this Greek-inspired salad is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- 2 pieces chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium (diced) cucumber
- 1.5 cups (halved) cherry tomatoes
- 0.5 medium (thinly sliced) red onion
- 0.75 cup (sliced) kalamata olives
- 0.75 cup (crumbled) feta cheese
- 3 tablespoons lemon juice
- 3 tablespoons (chopped) parsley
- 2 tablespoons (chopped) dill
Instructions
Place the bulgur wheat in a heatproof bowl. Pour the boiling water over it, cover the bowl with a plate, and let the bulgur sit for 15-20 minutes until tender and fluffy. Once done, fluff with a fork and let it cool.
While the bulgur is soaking, prepare the chicken. Rub the chicken breasts with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked through and internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces.
In a large mixing bowl, combine the cooled bulgur, diced cucumber, cherry tomatoes, red onion slices, sliced kalamata olives, crumbled feta cheese, chopped parsley, and chopped dill.
In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, 0.5 teaspoon oregano, and a pinch of salt and black pepper to create the dressing.
Pour the dressing over the bulgur mixture and toss gently to coat evenly.
Gently fold in the sliced chicken to the salad mixture.
Taste and adjust seasonings if needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6099 mg | 265% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 14.0 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 951 mg | 73% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
