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Layered Mediterranean Chicken Salad

This recipe echoes the flavors of the Greek Islands.

Appetizers,Chicken
12 Serving(s)
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Layered Mediterranean Chicken Salad

Ingredients

  • 1 cup bulgur wheat
  • 8 small lemons
  • 4 garlic cloves, minced
  • 3/4 tsp. Schnucks Dijon mustard
  • 3/4 tsp. salt
  • 3/4 tsp. freshly ground black pepper
  • 1/3 cup California Olive Ranch® extra virgin olive oil
  • 1 English cucumber, seeded and cut into 1/4" pieces
  • 3 cups Schnucks herb whole roasted chicken, shredded
  • 1 red onion, finely chopped
  • 1/3 cup fresh Italian flat-leaf parsley leaves, coarsely chopped
  • 1/3 cup fresh mint leaves, coarsely chopped
  • 3 tbsp. fresh dill, finely chopped
  • 1 can garbanzo beans, drained and rinsed
  • 1 jar roasted red peppers, drained and chopped
  • 6 oz. feta cheese, crumbled
  • 3 medium tomatoes, chopped

Instructions

  1. In bottom of 3-quart glass trifle dish or bowl, evenly spread bulgur. From lemons, squeeze 1 cup juice into medium bowl. With whisk, stir in garlic, mustard, salt and black pepper; slowly drizzle in oil, stirring constantly. Evenly pour 1 cup juice mixture over bulgur.
  2. Over bulgur, evenly layer cucumber, chicken, onion, parsley, mint, dill, beans, red peppers, cheese and tomatoes; with whisk, stir remaining juice mixture and evenly pour over tomatoes. Cover with plastic wrap; refrigerate at least 24 hours or up to 2 days before serving.

Cook's Wisdom

For a timesaver, try using 1 1/3 cups of your favorite bottled red wine vinaigrette in place of the juice mixture.

      Nutrition Facts

      270 Calories Per ServingFat: 12gSaturated Fat: 4gCholesterol: 42mgSodium: 561mgCarbohydrates: 24gFiber: 5gSugars: 4gProtein: 16g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe