Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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.
8
4 2 5 3
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
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    walnut oil
  • 3/4 cup
    (180 mL)
    pot barley, rinsed
  • 1 1/2 cups
    (375 mL)
    frozen corn
    You might like:

    Flyer Deal  (1)
    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


  • 1 1/2 cups
    (375 mL)
    red pepper, washed
    You might like:

    Flyer Deals  (2)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF ONTARIO 7.69/kg


    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


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

    Flyer Deals  (2)
    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN LEG QUARTERS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN LEG QUARTERS

    $3.99 /lb

    8.80/kg


    FRESH CHICKEN DRUMSTICKS OR THIGHS

    FRESH CHICKEN DRUMSTICKS OR THIGHS

    $2.99 /lb

    6.59/kg



  • 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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.