Dressing:
zest and juice of 1 lemon
2 tbsp red wine vinegar
1/4 tsp salt
ground black pepper to taste
1 tbsp olive oil
1/4 cup fresh dill chopped
3 cloves garlic

1 cup dry bulgur
2 medium chicken breasts

1 medium red bell pepper, cut into 1/2" dice
1/3 large cucumber, cut into 1/2" dice
3 scallions sliced thinly
1/2 cup cherry tomatoes, quartered
1 1/2 oz shredded part skim mozzarella

Preheat broiler. Season chicken breasts with salt and pepper. Broil 6 minutes per side or until cooked through. Let cool 10 minutes. Chop chicken into bite size pieces.

Meanwhile, line a medium bowl with cheesecloth. Place bulgur in bowl and cover with boiling water (about 1 1/2 cups). Let rest until bulgur absorbs most of the water; about 20 minutes. Using the cheesecloth for leverage, squeeze out the excess water. Set aside.

In a large bowl, whisk together the dressing ingredients. Add bulgur, chicken, and remaining ingredients to dressing. Toss to coat.

Serving Size: Makes 5 2 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user XTMONT.

 

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• Christie's (xtmont) Cookbook
  by: XTMONT Some of these are from other sources that I've tweaked (all sources are credited) others are things I've...