John Myers
Chicken Bulgur Salad
The perfect chicken bulgur salad recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast fillet
- 200 g Bulgur as a substitute for rice
- 1 piece Big onion
- 1 tablespoon Hot paprika powder
- 1 tablespoon Curry powder
- 1 teaspoon Salt
- 1 teaspoon Pepper from the grinder
- 2 tablespoon Oil
- 2 tablespoon Soy sauce dark
- 2 tablespoon Tomato paste concentrated three times
- 1 tablespoon Chilli powder
- 1,5 tablespoon Dried mint
- 2 tablespoon Low fat yogurt
- Cut the chicken breast fillets into cubes, mix the onion and both in a bowl with the oil, soy sauce, salt, pepper, curry and paprika, best for 2 hours. Let it steep in the refrigerator. Boil the bulgur in salted water, fry the chicken cubes (with the marinade) until they are light brown, add the chilli powder and briefly roast, add the tomato paste at the end and cook for a short time. Now mix with the bulgur in the bowl, add the yoghurt and sprinkle with the mint or stir in as you like … enjoy your meal … the salad tastes a little better so you can make it the day before
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