Bulgur Salad With Grilled Chicken And Parsley Pesto

1. 1

   Place 3 cups of water and the bulgur in a saucepan and sprinkle with salt. Bring to a boil, cover, reduce heat to medium-low and simmer until tender. Drain and transfer to a large bowl.

2. 2

   Place parsley, almonds, shallots, and 1-1/2 tablespoon lemon juice in processor. Process until parsley is coarsely chopped. Gradually add 1/2 cup oil and process to coarse puree. Season with salt and pepper.

3. 3

   Stir 3/4 cup parsley pesto and remaining tablespoon of lemon juice into the bulgur. Seasons with salt and pepper to taste.

4. 4

   To prepare barbeque, brush chicken and apricots with oil. Sprinkle with salt and pepper. Grill until chicken is cooked through, about 7-8 minutes per side, and apricots are slightly charred.

5. 5

   Line 4 plates with lettuce leaves, and place bulgur salad among plates. Place chicken on plate, and spoon a dollop of pesto atop each breast. Divide apricots among plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.