5 from 1 vote

The combination of vegetables in this very flavorful salad is just perfect. The bulgur adds a wonderful springy texture and the dressing is seriously the best - it's bright and tangy, and the garlic add the perfect amount of flavor. This salad is so delicious, it's perfect for guests - either as a main course, or without the chicken and on the side of a quiche or pizza for a great lunch.

📋 Recipe

Vegetable Chicken Bulgur Salad with Lemon Garlic Vinaigrette

5 from 1 vote

Print Pin Rate Save

Course: Salad

Cuisine: Mediterranean

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 316kcal

Author: Ben Rayl

Equipment

Small Mixing Bowl
Large Mixing Bowl
Whisk
Colander
Garlic Press

Ingredients

For the Vegetable Chicken Bulgur Salad

1 cup broccoli - florets
1 cup carrots - peeled and diced
2 cups bulgur - cooked, drained and chilled
2 cups chicken breasts - cooked and chopped
1 cup feta - cubed
1 cucumber - peeled and diced
1 cup cherry tomatoes - halved
3 cups salad greens

For the Lemon Garlic Vinaigrette

⅓ cup lemon juice - fresh
1 tablespoon dijon mustard
1 clove garlic - pressed
sald and pepper - as needed
olive oil - as needed

Instructions

For the Lemon Garlic Vinaigrette

Put the lemon juice, Dijon mustard, the garlic (pressed), and some salt and pepper together in a small mixing bowl.

For the Vegetable Chicken Bulgur Salad

Blanch the broccoli and carrots in a colander over boiling water – about 3 minutes for each, until crisp tender. I usually cook the vegetables and bulgur the night before, then allow to chill in the fridge overnight. If you want to make it the same day, just be sure to run cold water over the cooked vegetables and bulgur, then allow to chill for at least 1 hour before tossing them in the salad.
Toss in the Vinaigrette and combine all ingredients together in a large mixing bowl, sprinkle generously with salt and pepper, and serve.