Paprika Chicken and Bulgur Salad Recipe

Name: Paprika Chicken and Bulgur Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup bulgur; 1/4 teaspoon kosher or sea salt; 2 tablespoon extra-virgin olive oil; 1/2 medium onion diced; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes; 1/2 medium red bell pepper, seeded and diced; 1 tablespoon Worcestershire sauce; 1/2 teaspoon paprika; Additional kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 1 tablespoon fresh lemon juice; 3 green onions, sliced

Servings: persons

2 cups water
1 cup bulgur
1/4 teaspoon kosher or sea salt
2 tablespoon extra-virgin olive oil
1/2 medium onion diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/2 medium red bell pepper, seeded and diced
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
Additional kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1 tablespoon fresh lemon juice
3 green onions, sliced

1
In a medium saucepan bring the water to a boil.
2
Stir in the bulgur and salt, remove from the heat and allow to sit for 25 minutes, or until the bulgur is tender.
3
Drain excess water.
4
Set aside to cool.
5
Heat a large skillet over medium-high heat.
6
Add the oil, and then stir in the onion and garlic.
7
Cook for 2 minutes, or until soft.
8
Add the chicken, stirring occasionally, and cook for 5 minutes, or until lightly browned.
9
Stir in the bell peppers, Worcestershire sauce, and paprika.
10
Cook for an additional 2 minutes, or until the peppers are tender and the chicken is cooked through.
11
Season with salt and pepper, to taste.
12
Remove from heat and set aside to cool.
13
In a large bowl, combine the bulgur and chicken mixture.
14
Stir in the lemon juice and green onions.
15
Serve at room temperature or chilled.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups water, 1 cup bulgur, 1/4 teaspoon kosher or sea salt, 2 tablespoon extra-virgin olive oil, and more.

Yes, Paprika Chicken and Bulgur Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Paprika Chicken and Bulgur Salad

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