Practical information
- 4
- 10
- 12
- Easy
ingredients
250 g of bulgur
200 g of cold chicken leftovers
2 small zucchini
2 tomatoes
8 black olives
1 pinch of paprika
For the vinaigrette:
2 tbsp. to s. of rapeseed oil
2 tbsp. to s. olive oil
1 lemon
salt
pepper
Steps
Cook the bulgur in boiling salted water, 10 to 12 min. Drain and let cool.
Cut the chicken leftovers into cubes. Wash the zucchini, cut into thin slices. Wash the tomatoes, cut them into quarters. Mix everything in a bowl.
In a bowl, beat both oils with the lemon juice.
Salt lightly, pepper and pour over the salad. Sprinkle with paprika, spread the olives and serve.
