Chicken, Swiss & Vegetable Bulgur Salad
Similar to classic Tabbouleh but packed with vegetables, tender chicken and nutty Swiss cheese, this is a filling lunch that will really satisfy. The zesty orange dressing gives it a fresh flavour, even when made ahead and packed for lunch the next day.
Prep. Time: 20 mins
Cooking Time: 5 mins
Yields: 4 Servings
3/4 cup (175 mL) coarse bulgur
1 1/2 cups (375 mL) water
2 stalks celery, sliced
1 large tomato, chopped
1/2 English cucumber, chopped
1/2 cup (125 mL) finely chopped fresh parsley
1 1/2 cup (375 mL) chopped cooked chicken breast
4 oz (125 g) cubed Swiss or washed-rind cheese
2 tsp (10 mL) grated orange zest
1/4 cup (60 mL) freshly squeezed orange juice
2 tbsp (30 mL) wine vinegar
1 tbsp (15 mL) olive oil
2 tsp (10 mL) Dijon mustard
In a saucepan, combine bulgur, 1/4 tsp (1 mL) salt and water and bring to a boil over high heat. Remove from heat, cover and let soak for 15 minutes. Drain and place in a large bowl. Let cool to room temperature.
Add celery, tomatoes, cucumber, parsley, chicken and cheese to bulgur.
In a small bowl, whisk together orange zest, orange juice, vinegar, oil, mustard and pepper. Pour over bulgur mixture and toss to coat. Season with up to 1/4 tsp (1 mL) salt.