Chicken and Bulgur Salad with Avocado Recipe

Name: Chicken and Bulgur Salad with Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur; 1 cup boiling water; Two 6-ounce boneless chicken breasts, with skin; 1/4 cup plus 1 tablespoon grapeseed oil; Salt and freshly ground pepper; 1/2 cup fresh orange juice; 1/2 cup chopped basil leaves; 5 tablespoons fresh lemon juice; 2 large scallions, thinly sliced; 2 Hass avocados, cut into 1-inch chunks; 1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces

Servings: persons

1 cup bulgur
1 cup boiling water
Two 6-ounce boneless chicken breasts, with skin
1/4 cup plus 1 tablespoon grapeseed oil
Salt and freshly ground pepper
1/2 cup fresh orange juice
1/2 cup chopped basil leaves
5 tablespoons fresh lemon juice
2 large scallions, thinly sliced
2 Hass avocados, cut into 1-inch chunks
1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces

1
Preheat the oven to 500.
2
In a heatproof bowl, cover the bulgur with the boiling water.
3
Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
4
Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper.
5
Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through; let cool.
6
Slice the breasts on the diagonal about 1/4 inch thick.
7
In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 cup of grapeseed oil; season the vinaigrette with salt and pepper.
8
In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper.
9
Mound the salad onto plates and serve.

562

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.

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

You need 11 ingredients. The key ingredients include: 1 cup bulgur, 1 cup boiling water, Two 6-ounce boneless chicken breasts, with skin, 1/4 cup plus 1 tablespoon grapeseed oil, and more.

Yes, Chicken and Bulgur Salad with Avocado 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.

Chicken and Bulgur Salad with Avocado

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