There is an event in the blogosphere called Bookmarked Recipes, created by Ruth, of Ruth’s Kitchen Experiments. With all of the events out in the blogosphere it is hard to participate as we would like and suppport each and every one of our friends. Don't you find that life gets in the way of blogging? How dare life interfere like that...wink...wink...This week my friend Ivy of Kopiaste...To Greek Hospitality is hosting this event. She always finds the time to participate in as many events as she possibly can to support her friends each and every week. In fact this week she is hosting two events!!
I have been meaning to try this recipe from Cooking Light magazine for some time now. The magazine is one of my favourites which is always filled with tasty and healthy dishes. I found this version of a taboulleh salad in this months magazine which incorporates two of my favourites...chicken and feta cheese. How could I resist you say...well...I couldn't.
**Chicken Feta and Taboulleh Salad**
4 cups uncooked bulgur
1 cup boiling water
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup chopped plum tomato
1 cup chopped English cucumber
3/4 cup chopped fresh parsley
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
I have been meaning to try this recipe from Cooking Light magazine for some time now. The magazine is one of my favourites which is always filled with tasty and healthy dishes. I found this version of a taboulleh salad in this months magazine which incorporates two of my favourites...chicken and feta cheese. How could I resist you say...well...I couldn't.
**Chicken Feta and Taboulleh Salad**
4 cups uncooked bulgur
1 cup boiling water
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup chopped plum tomato
1 cup chopped English cucumber
3/4 cup chopped fresh parsley
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
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Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed.
Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.
