Bulgar Salad With Grilled Chicken And Parsley Pesto Recipe

Name: Bulgar Salad With Grilled Chicken And Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 1/2 cups quick-cooking bulgur; 1 1/2 cups (packed) fresh Italian parsley leaves with tender stems; 3/4 cup slivered almonds, toasted, cooled; 1/3 cup (generous) coarsely chopped shallots; 2 1/2 tablespoons (or more) fresh lemon juice, divided; 1/2 cup extra-virgin olive oil plus additional for brushing; 4 large chicken breast halves with skin (about 1 1/2 pounds); 8 fresh apricots, halved, pitted, or 16 drained canned apricot halves; Butter lettuce leaves

Servings: persons

3 cups water
1 1/2 cups quick-cooking bulgur
1 1/2 cups (packed) fresh Italian parsley leaves with tender stems
3/4 cup slivered almonds, toasted, cooled
1/3 cup (generous) coarsely chopped shallots
2 1/2 tablespoons (or more) fresh lemon juice, divided
1/2 cup extra-virgin olive oil plus additional for brushing
4 large chicken breast halves with skin (about 1 1/2 pounds)
8 fresh apricots, halved, pitted, or 16 drained canned apricot halves
Butter lettuce leaves

1
Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
2
Meanwhile, place parsley, almonds, shallots, and 1 1/2 tablespoons lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto to taste with salt and pepper.
3
Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired. Prepare barbecue (medium heat). Brush chicken and apricot halves with oil.
4
Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
5
Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups water, 1 1/2 cups quick-cooking bulgur, 1 1/2 cups (packed) fresh Italian parsley leaves with tender stems, 3/4 cup slivered almonds, toasted, cooled, and more.

Yes, Bulgar Salad With Grilled Chicken And Parsley Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bulgar Salad With Grilled Chicken And Parsley Pesto

How did you like this recipe?

Frequently Asked Questions