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|
for summer, was originally featured in the
June 2014 issue of Sunset Magazine – in the Editor’s Selection.
Christine and her culinary accomplishments.
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
skinned chicken breast half (about 1 lb.), pounded until 1/2 in. thick
extra-virgin olive oil, divided
kosher salt, divided
fresh mint leaves
and sliced English cucumber
fresh lemon juice
water and let soak until water is absorbed, 20 to 30 minutes.
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.
other ingredients except feta, to bowl of bulgur and toss to combine.
with chicken and feta.
like the texture of medium, but you can use another size; just adjust the soak