Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
Serves 4
Spend just a little time on the weekend and
make this refreshing, tasty lunchbox salad.
Scoop out portions and add some crunchy crackers and a little treat for
completely satisfying workday lunches.
½
cup raw bulgur wheat
1
small red bell pepper (ribs and seeds removed), finely chopped
2
scallions, thinly sliced
1
(8 oz.) can pineapple chunks packed in juice, cut into smaller pieces, juice
reserved
8
oz. boneless, skinless cooked chicken*
or turkey breast, shredded
1
Tablespoon olive oil
1/3
cup boiling water
2
Tablespoons fresh lime juice
Kosher
salt, to taste
Freshly
ground pepper, to taste
In
a medium heat proof bowl, combine bulgur, bell pepper, pineapple with juice,
chicken, and oil. Stir in the boiling
water. Cover with a plate and refrigerate
overnight. Remove from the refrigerator,
add the lime juice and toss to combine.
Season with salt and pepper. Transfer
to an airtight container. Chill until
ready to eat.
By my
calculations, each serving is 229 calories and 4.3 grams of fiber.
*Make a few batches of Slow Cooker Shredded Chicken and store in
the freezer. Then, all you’ll need to do
is thaw what you need for any salad or soup recipe calling for cooked chicken.
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