1 boned, skinned chicken breast half (about 1 lb.), pounded until 1/2 in. th
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon paprika, divided
1 cup chopped romaine lettuce
1 cup baby spinach leaves
1 medium tomato, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint leaves
1 cup halved and sliced English cucumber
1/2 cup kalamata olives
2 cups pita chips
2 tablespoons fresh lemon juice
4 ounces feta cheese, crumbled
Instructions
. Put bulgur in a large bowl. Cover with 1 cup boiling water and let soak until water is absorbed, 20 to 30 minutes.
2. Heat grill to high (450° to 550°). Brush chicken with 1 tbsp. oil and sprinkle on both sides with half the salt, pepper, and paprika. Grill, turning once, until cooked through, about 5 minutes; set aside.
3. Add remaining oil, salt, pepper, and paprika, plus all other ingredients except feta, to bowl of bulgur and toss to combine.
4. Slice chicken. Divide salad among 4 plates and top with chicken and feta.
Originally Submitted
7/13/2014
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