Christine Datian’s Grilled Chicken and Bulgur Salad

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

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.


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.”  

Chicken and Bulgur Salad
Prep time: 40 minutes                    
Yield: Serves 4 (serving size: 2 cups)

    1/2 cup medium
    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
    2 cups pita
    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.
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