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Chicken Bulgur Salad

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Chicken Bulgur Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Hearty bulgur, chicken and Progresso® artichoke hearts make a colorful salad – a tasty dinner ready in just 10 minutes.
Updated Feb 6, 2012

Ingredients

  • 1 cup water
  • 1/2 cup uncooked bulgur
  • 1 1/2 cups cubed cooked chicken breast (about 1/2 lb)
  • 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
  • 1 cup finely chopped fresh parsley
  • 1 cup grape tomatoes, cut in half
  • 1/3 cup light Northern Italian dressing with basil and Romano cheese
  • 2 tablespoons fresh lemon juice

Steps

  • 1
    In 2-quart saucepan, heat water to boiling; stir in bulgur. Return to boiling; reduce heat. Cover; simmer 8 minutes or until liquid is absorbed. Rinse with cold water; drain well.
  • 2
    In large bowl, stir together remaining ingredients. Add bulgur; toss gently to coat.

Tips from the Betty Crocker Kitchens

  • tip 1
    Adding freshly squeezed lemon juice to a bottled dressing makes it taste like it was made from scratch.

Nutrition

230 Calories, 6g Total Fat, 21g Protein, 23g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Total Fat
6g
0%
Saturated Fat
1g
0%
Sodium
440mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
4g
0%
Protein
21g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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