Her recipe for Grilled Chicken and Bulgur Salad, perfect for summer, was originally featured in the June 2014 issue of Sunset Magazine - in the Editor’s Selection.
Update: Read all about it!! The California Courier (July 3, 2014) ran a terrific story about Christine and her culinary accomplishments.
Christine points out the following about her creation:
“This main-course salad is similar to the Middle Eastern pita salad called fattoush and is especially crisp if you use thin pita chips rather than thick ones. If you leave out the chicken, it also works as a side dish for grilled lamb or kebabs.”
Grilled Chicken and Bulgur Salad
Prep time: 40 minutes
Yield: Serves 4 (serving size: 2 cups)
1/2 cup medium bulgur*
1 boned, skinned chicken breast half (about 1 lb.), pounded until 1/2 in. thick
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon paprika, divided
1 cup chopped romaine lettuce
1 cup baby spinach leaves
1 medium tomato, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint leaves
1 cup halved and sliced English cucumber
1/2 cup Kalamata olives
2 cups pita chips
2 tablespoons fresh lemon juice
4 ounces feta cheese, crumbled
1. Put bulgur in a large bowl. Cover with 1 cup boiling water and let soak until water is absorbed, 20 to 30 minutes.
2. Heat grill to high (450° to 550°). Brush chicken with 1 tbsp. oil and sprinkle on both sides with half the salt, pepper, and paprika. Grill, turning once, until cooked through, about 5 minutes; set aside.
3. Add remaining oil, salt, pepper, and paprika, plus all other ingredients except feta, to bowl of bulgur and toss to combine.
4. Slice chicken. Divide salad among 4 plates and top with chicken and feta.
*Bulgur--steamed crushed wheat--comes in three sizes. We like the texture of medium, but you can use another size; just adjust the soak time accordingly.