| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup bulgur
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 small shallot, minced
- 1 teaspoon ground cumin
- 1 teaspoon Dijon mustard
- Freshly ground pepper
- 2 cups shredded rotisserie chicken
- 2 cups shredded kale
- 1 cup shredded romaine
- 1/2 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cherry tomatoes
- Hummus, for topping
- Chopped fresh parsley, for topping
- Pita bread, for serving
Instructions
- Cook the bulgur as the label directs; season with salt.
- Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
- Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.
Nutrition Facts
| Calories | 530 |
| Total Fat | 20 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 45 milligrams |
| Sodium | 700 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 11 grams |
| Protein | 28 grams |
| Sugar | 5 grams |
Reviews
This was great! Used collards in place of kale and quinoa in place of bulgar. Would also suggest making extra dressing.
I absolutely love this salad. I don’t love kale or red peppers. I use spinach. Delicious!
So easy and so delicious. This will definitely become a regular staple!
Holy Cow, this was one of the best things I have ever eaten! I couldn’t get straight bulgar because of the pandemic so I had to use an icky quinoa and bulgar microwave mix which I was worried about. Surprisingly it turned out fine. The only change I made was to double the vinegar because we like tang. This was superb!