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Layered Mediterranean Chicken Salad

Active Time: 45 minutes
Total Time: 45 minutes plus chilling
Serves: 12

1 cup bulgur wheat
8 small lemons
4 garlic cloves, minced
3/4 teaspoon Schnucks Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup California Olive Ranch® extra virgin olive oil
1 English cucumber, seeded, cut into 1/4-inch pieces (about 2 cups)
3 cups shredded Schnucks herb whole roasted chicken meat
1 large red onion, finely chopped (about 1-1/2 cups)
1/3 cup coarsely chopped fresh Italian flat-leaf parsley leaves
1/3 cup coarsely chopped fresh mint leaves
3 tablespoons finely chopped fresh dill
1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed (1-3/4 cups)
1 jar (12 ounces) roasted red peppers, drained and chopped (about 1-1/4 cups)
1 package (6 ounces) crumbled feta cheese (about 1-1/2 cups)
3 medium tomatoes, chopped (about 2-1/2 cups)

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. Makes about 14 cups.

Each serving: about 270 calories, 12 g total fat (4 g saturated), 42 mg cholesterol, 561 mg sodium, 24 g carbohydrate, 5 g fiber, 4 g sugars, 16 g protein

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.