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Bulgur, Chicken, Corn and Pepper Salad https://www.metro.ca/userfiles/image/recipes/salade-de-boulgour-au-poulet-et-aux-legumes-7299.jpg PT15M PT30M PT45M
In a pot, bring 1½ cups (375 mL) of water to a boil.Add bulgur, 1 tsp. (5 mL) olive oil (reserve the rest) and a pinch of salt. Cover.Turn the heat off and let sit 30 minutes.In a pot, put barley and 2 cups (500 mL) cold water.Bring to a boil, add a pinch of salt, reduce heat and simmer for 30 minutes.Meanwhile, blanch frozen corn kernels and drain.Drop into a large salad bowl.Remove seeds and membranes from the red pepper, dice it and add it to the salad bowl.When barley is tender, drain and add to the salad bowl along with the bulgur.Add cooked chicken, oil blend and lemon juice, and season.Toss and let sit 30 minutes so that flavours blend.Tip: You can add 3 Tbsp. (45 mL) chopped fresh herbs, or use just olive oil instead of the oil blend.
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3 1/2 cups (875 mL) water 3/4 cup (180 mL) bulgur, rinsed 4 Tbsp. (60 mL) Selection olive oil 1 tsp. (5 mL) walnut oil 3/4 cup (180 mL) pot barley, rinsed 1 1/2 cups (375 mL) frozen corn 1 1/2 cups (375 mL) red pepper, washed 2 Tbsp. (30 mL) lemon juice 7 oz (200 g) cooked chicken, cut into small cubes salt and freshly ground pepper to taste
Bulgur, Chicken, Corn and Pepper Salad

Bulgur, Chicken, Corn and Pepper Salad

Rate this recipe
2 Votes
8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 1/2 cups
    (875 mL)
    water
  • 3/4 cup
    (180 mL)
    bulgur, rinsed
  • 4 Tbsp.
    (60 mL)
    Selection olive oil
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    1 l SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    walnut oil
  • 3/4 cup
    (180 mL)
    pot barley, rinsed
  • 1 1/2 cups
    (375 mL)
    frozen corn
  • 1 1/2 cups
    (375 mL)
    red pepper, washed
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    PRODUCT OF MEXICO OR HONDURAS, 1.99/lb, 4.39/ kg MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA.


  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 7 oz
    (200 g)
    cooked chicken, cut into small cubes

  • salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

In a pot, bring 1½ cups (375 mL) of water to a boil.

Add bulgur, 1 tsp. (5 mL) olive oil (reserve the rest) and a pinch of salt. Cover.

Turn the heat off and let sit 30 minutes.

In a pot, put barley and 2 cups (500 mL) cold water.

Bring to a boil, add a pinch of salt, reduce heat and simmer for 30 minutes.

Meanwhile, blanch frozen corn kernels and drain.

Drop into a large salad bowl.

Remove seeds and membranes from the red pepper, dice it and add it to the salad bowl.

When barley is tender, drain and add to the salad bowl along with the bulgur.

Add cooked chicken, oil blend and lemon juice, and season.

Toss and let sit 30 minutes so that flavours blend.

Tip: You can add 3 Tbsp. (45 mL) chopped fresh herbs, or use just olive oil instead of the oil blend.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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