Grilled Chicken and Bulgur Salad

This main course salad is similar to a Middle Eastern pita bread salad called fattoush and is particularly crunchy if you use thin pieces of pita bread rather than thick ones. If you leave out the chicken, it will also serve as a side dish for grilled lamb or kebabs.40 minutes
Place the bulgur in a large bowl. Pour 1 cup of boiling water and let stand until the water is absorbed, 20 to 30 minutes.Preheat the grill to high heat (450 ° to 550 °). Brush the chicken with 1 tablespoon of oil and sprinkle on both sides with half the salt, pepper and paprika. Cook on the grill, turning once, until tender, about 5 minutes; set aside.Add the remaining butter, salt, pepper, and paprika, along with all the other ingredients except the feta, to the bowl with the bulgur and mix.Cut the chicken into slices. Divide the salad into 4 plates and top with the chicken and feta.* Bulgur-steamed from ground wheat-comes in three sizes. We like the medium consistency, but you can use a different size, just adjust the impregnation time accordingly.