Former Fresnan's chicken salad recipe in Sunset magazine

The Fresno BeeJune 30, 2014 

Looking for a summer-time dish to prepare? Check out Christine Vartanian Datian's recipe for grilled chicken and bulgur salad. The former Fresnan's dish was included in the June issue of Sunset Magazine.

"I was thrilled to see it in there," says Datian, who lives in Las Vegas. "I think it is a perfect summer salad. It is simple, healthy and attractive."

Datian creates recipes as a hobby, and her food has been featured in both Sunset and Cooking Light magazines.

"It is a lot of fun to use my background in Armenian cooking and adapt it to current trends," she says. "I love Middle Eastern flavors and using fresh ingredients."

She credits her mother and grandmother for being her inspiration for creating new dishes.

"They were great cooks," Datian said.

Grilled chicken and bulgur salad

1/2 cup medium bulgur

1 boned, skinned chicken breast half (about 1 pound), pounded until 1/2 inch thick

1/4 cup extra-virgin olive oil, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

1/2 teaspoon paprika, divided

1 cup chopped romaine lettuce

1 cup baby spinach leaves

1 medium tomato, chopped

1/4 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint leaves

1 cup halved and sliced English cucumber

1/2 cup kalamata olives

2 cups pita chips

2 tablespoons fresh lemon juice

4 ounces feta cheese, crumbled

Put bulgur in a large bowl. Cover with 1 cup boiling water and let soak until water is absorbed, 20 to 30 minutes.

Heat grill to high (450 to 550 degrees). Brush chicken with 1 tablespoon oil and sprinkle on both sides with half the salt, pepper and paprika. Grill, turning once, until cooked through, about 5 minutes; set aside.

Add remaining oil, salt, pepper and paprika, plus all other ingredients except feta, to bowl of bulgur and toss to combine. Slice chicken. Divide salad among four plates and top with chicken and feta.

Bulgur comes in three sizes. We like the texture of medium, but you can use another size; just adjust the soak time accordingly.

The reporter can be reached at (559) 441-6327, brodriguez@fresnobee.com or @FresnoBeeBob on Twitter. — Christine Vartanian Datian

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