Christine Datian is one busy cook. She often has her
recipes posted in online and print magazines, as well as on this site. She sent me her most
recently published recipe which she wishes to share with The Armenian Kitchen
readers.
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| Christine’s Grilled Chicken and Bulgur Salad |
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.
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 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.”
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
Chicken and Bulgur Salad
Prep time: 40 minutes
Yield: Serves 4 (serving size: 2 cups)
Ingredients:
1/2 cup medium
bulgur*
bulgur*
1 boned,
skinned chicken breast half (about 1 lb.), pounded until 1/2 in. thick
skinned chicken breast half (about 1 lb.), pounded until 1/2 in. thick
1/4 cup
extra-virgin olive oil, divided
extra-virgin olive oil, divided
1/2 teaspoon
kosher salt, divided
kosher salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon
paprika, divided
paprika, divided
1 cup chopped
romaine lettuce
romaine lettuce
1 cup baby
spinach leaves
spinach leaves
1 medium
tomato, chopped
tomato, chopped
1/4 cup chopped
flat-leaf parsley
flat-leaf parsley
1/4 cup chopped
fresh mint leaves
fresh mint leaves
1 cup halved
and sliced English cucumber
and sliced English cucumber
1/2 cup Kalamata
olives
olives
2 cups pita
chips
chips
2 tablespoons
fresh lemon juice
fresh lemon juice
4 ounces feta
cheese, crumbled
cheese, crumbled
Preparation:
1. Put bulgur in a large bowl. Cover with 1 cup boiling
water and let soak until water is absorbed, 20 to 30 minutes.
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.
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.
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.
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.
like the texture of medium, but you can use another size; just adjust the soak
time accordingly.
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