Add this whole grain and vegetable chicken salad to your list for National Salad Month. It requires only a small amount of cooking since the bulgur rehydrates in hot tap water and doesn’t need to be cooked.
SOUTHWESTERN CHICKEN BULGUR SALAD (Pantry Cooking II)
1 cup bulgur
4 cups very hot tap water
1 can (12-13 ounces) chunk chicken, drained and chopped (1 to 1-1/2 cups)
1 tablespoon oil
1 can (11 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chiles
1/2 cup diced roasted red pepper
2 tablespoons olive oil
3 tablespoons lime juice
1-1/2 teaspoons chili powder
1/2 teaspoon salt
Soak bulgur in water for 1 hour. Drain and press out excess water. In a large skillet, brown chicken in hot oil over medium-high heat. Combine bulgur, chicken, corn, chiles, and red pepper. In a small bowl, whisk together oil, lime juice, chili powder and salt. Pour over bulgur mixture and stir lightly to coat. Let sit at room temperature for 30 minutes before serving to let flavors blend. Serves 4 to 6.
