Finely chop 2½ cups shredded rotisserie
chicken. Mix with ¼ cup each panko and
mayonnaise, 1 egg,2 tablespoons chopped
dill,1 tablespoon dijon mustardand
½ teaspoon each lemon zest, kosher salt
and pepper.Gently form into 8 patties
(¾ inch thick). Freeze until firm, 10 minutes.
Coat the patties on both sides with panko.
Cook in 2 tablespoons each butterand
olive oil in a large nonstick skillet
over medium-high heat until golden, 3 to
4 minutes per side. Drain on paper towels.
Season with salt. Serve with lemon wedges.Cook 1 cup bulgur as the label
directs; season withsalt.Whisk
¼ cup olive oil,2 tablespoons
red wine vinegar,½ small minced
shallot and 1 teaspoon each
ground cumin and dijon mustard
in a bowl; season with salt and
pepper. Toss half of the dressing
with 2 cups shreddedrotisserie
chicken. Toss the other half of the
dressing with 2 cups shredded
kale,1 cup shredded romaine
and ½ cup each chopped
cucumber, red bell pepperand
cherry tomatoes. Divide the
bulgur among 4 bowls; top with
the kale mixture and chicken.
Top with hummus and chopped
parsley. Serve with pita bread.weeknight
cookingSEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 73
Mediterranean
Chicken Bowls
Lemon Dill
Chicken Cakes