Chicken And Bulgur Salad With Avocado Recipe By Mar

Name: Chicken And Bulgur Salad With Avocado Recipe By Marcia Kiesel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

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

1
DIRECTIONS
2
Preheat the oven to 500u00b0. In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
3
Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through; let cool. Slice the breasts on the diagonal about 1/4 inch thick.
4
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.
5
In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper. Mound the salad onto plates and serve.
6
MAKE AHEAD
7
The salad can be refrigerated for up to 2 hours.
8
Food&Wine Magazine
9
From Recipe of the Day Archive: September 2008, The Best Chicken Salad Recipes, Chef Way, Real Way
10
Published September 2002

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: INGREDIENTS, 1 cup bulgur, 1 cup boiling water, Two 6-ounce boneless chicken breasts, with skin, and more.

Yes, Chicken And Bulgur Salad With Avocado Recipe By Marcia Kiesel 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.

That's it — enjoy your meal!

Chicken And Bulgur Salad With Avocado Recipe By Marcia Kiesel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions