Mediterranean Chicken Salad Bowl with Bulgur

In this colorful dish, we combine some of our favorite flavors from the Mediterranean, like feta and olives, with bulgur for a bowl meal that’s bursting with fresh flavor. In good weather, season the chicken as directed, then cook it on an outdoor grill for a delicious smoky flavor. If you like, trade out the hummus for a yogurt-herb dip or the feta for halloumi cheese.

Mediterranean Chicken Salad Bowl with Bulgur

Ingredient

For the dressing:

• 12 pitted kalamata olives in brine
• 1/4 cup (2 fl. oz./60 ml) olive brine
• 1/4 cup (2 oz./60 g) Greek yogurt
• 1 tsp. grated lemon zest
• 1 garlic clove
• Kosher salt and freshly ground pepper
• 3/4 cup (6 fl. oz./185 ml) extra-virgin olive oil

For the bulgur:

• 1 1/2 cups (9 oz./280 g) bulgur
• 1 tsp. grated lemon zest
• 1 Tbs. fresh lemon juice
• 1 cup (1 oz./30 g) loosely packed fresh flat-leaf parsley leaves, finely chopped
• 3 Tbs. olive oil
• Kosher salt and freshly ground pepper

For the salad:

• 6 boneless, skinless chicken thighs (about 1 1/2 lb./750 g total)
• Kosher salt and freshly ground pepper
• 3 Tbs. olive oil, plus more as needed
• 1 red onion, diced
• 1 cucumber
• 2 cups (12 oz./375 g) cherry tomatoes
• 1/2 lb. (250 g) feta cheese, sliced
• 1 cup (5 oz./155 g) pitted Kalamata olives
• 1 cup (8 oz./250 g) hummus
• Fresh flat-leaf parsley leaves for garnish

Directions

1. To make the dressing, in the bowl of a food processor, combine the olives, brine, yogurt, lemon zest, garlic, and salt and pepper to taste. Pulse until thick paste forms, about 10 pulses. With the processor running, slowly add the olive oil in a steady stream. Continue processing until smooth. Set aside.

2. To make the bulgur, cook the bulgur according to the package instructions. Let cool slightly, then stir in the lemon zest and juice, parsley, and olive oil, and season with salt and pepper. Set aside.

3. Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Working in batches, add the chicken and cook until opaque throughout, about 5 minutes per side, adding more oil to the pan if the chicken begins to stick. Transfer the chicken to a cutting board and cut into slices. Set aside.

4. Divide the bulgur among 4 bowls. Top with the onion. Peel and thinly slice the cucumber, layering it over the onion. Halve the tomatoes, layering them over the cucumber. Add the cheese, olives, chicken and hummus to each bowl. Garnish with the parsley, drizzle with the dressing and serve immediately. Serves 4.

Find more fresh and satisfying recipes for meals that pack a lot of punch in a single bowl in our One Bowl Meals, by Brigit Binns.

Summary

Recipe Name

Mediterranean Chicken Salad Bowl with Bulgur

Published On

2018-03-07

Preparation Time

25M

Cook Time

25M

Total Time

50M

Average Rating

1.5 Based on 9 Review(s)