Moroccan Chicken and Bulgur Salad
A vibrant, crowd-pleasing salad inspired by North African flavors, combining shredded chicken with fluffy bulgur wheat, crisp apples, and colorful bell peppers. The sweet-savory balance of raisins and green olives makes it a refreshing surprise at any potluck or family gathering. Make it ahead — it only gets better overnight.
🛒 Ingredients
15 servings
- 250 g (9 oz) boneless chicken breast
- 300 g (1½ cups) fine bulgur wheat
- 4 apples (Granny Smith recommended)
- 150 g (¾ cup) golden raisins
- 150 g (¾ cup) pitted green olives
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 1 medium onion
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- Mayonnaise to taste
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Directions
- 1
The night before, soak the bulgur in a large bowl of cold water. The next day, drain thoroughly, pressing firmly to remove all excess water.
- 2
Poach the chicken breast in seasoned broth until fully cooked and tender. Let cool completely, then shred finely using two forks or a stand mixer.
- 3
Dice the bell peppers and onion into small, even cubes. Set aside.
- 4
In a large bowl, whisk together the lemon juice, mustard, and mayonnaise to make the dressing.
- 5
Add the bulgur, shredded chicken, diced peppers, onion, raisins, and olives. Fold in the diced apple last and mix gently. Chill for at least 1 hour before serving.
💡 Chef's Tip
This salad tastes even better the next day after the flavors meld in the fridge. Add the apple just before serving to keep it crisp and fresh.
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