SATISFYING SALADS: Super Greek, Chipotle Chicken - KMSP-TV

SATISFYING SALADS: Super Greek, Chipotle Chicken

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Super Greek Salad


2 C. bulgur wheat

2 C. hot water

¾ C. extra virgin olive oil

1/3 C. fresh lemon juice

1 Tbsp. Dijon mustard

2 cloves garlic, minced

1 tsp. dried oregano

½ tsp. sea salt

¼ tsp. fresh ground black pepper

1 bunch collard greens, sliced

1 bunch fresh parsley, minced

15 oz. can garbanzo beans, rinsed & drained

3 tomatoes, seeded & diced

2 cucumbers, diced

½ C. Kalamata olives, chopped

1 C. diced red onion

4 oz. crumbled feta cheese


1. Soak the 2 cups of bulgur wheat with the boiling water, cover and let sit for 1 hour until all liquid is absorbed.

2. Meanwhile whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt and pepper, cover and set aside.

3. When bulgur wheat has double in size after an hour, toss it with the sliced collard greens, fresh parsley, garbanzo beans, tomatoes, cucumbers, olives, red onion and feta cheese.

4. Drizzle with desired amount of dressing, toss to coat and refrigerate for at least 30 minutes.

5. Toss once more before serving.

Chipotle Chicken Salad


1 lb. cooked chicken breasts, diced

2 stalks celery, minced

2 green onions, green & white parts sliced

1 - 1 1/4 C. plain Greek yogurt

1 Tbsp. fresh lime juice

1/2 tsp. ground chipotle peppers

1/2 tsp. salt

1/4 tsp. smoked paprika.

2 cloves garlic, minced

2 avocados, sliced

Cilantro for garnish

Lime wedges


1. Place the diced chicken, celery and green onions in a large bowl.

2. In a small bowl mix together the Greek yogurt, fresh lime juice, ground Chipotle pepper powder, salt, paprika and garlic.

3. Using a wooden spoon, gently stir together the Greek yogurt Chipotle sauce and chicken mixture until well blended, refrigerate for at least 1 hour.

4. Serve about 1/2 cup of the chicken salad on a split roll or leaf of lettuce, topped with a few slices of avocado and garnish with cilantro.

5. Serve sandwiches or lettuce wraps with an extra lime wedge.

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