Chicken and Bulgur Salad with Corn Recipe

Name: Chicken and Bulgur Salad with Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup bulgur; 2/3 cup boiling water; 4 1/2 tablespoons olive oil; 4 cups fresh (cut from about 6 ears) or frozen corn kernels; 1 1/2 teaspoons salt; 1 small red onion, chopped; 1 1/3 pounds boneless skinless chicken breasts (about 4); 1/4 teaspoon fresh-ground black pepper; 1 tomato, seeded and chopped; 1 jalapeno pepper, seeds and ribs removed, minced; 1/2 cup chopped cilantro (optional); 4 tablespoons lime juice (from about 2 limes); 1/4 teaspoon cayenne

Servings: persons

2/3 cup bulgur
2/3 cup boiling water
4 1/2 tablespoons olive oil
4 cups fresh (cut from about 6 ears) or frozen corn kernels
1 1/2 teaspoons salt
1 small red onion, chopped
1 1/3 pounds boneless skinless chicken breasts (about 4)
1/4 teaspoon fresh-ground black pepper
1 tomato, seeded and chopped
1 jalapeno pepper, seeds and ribs removed, minced
1/2 cup chopped cilantro (optional)
4 tablespoons lime juice (from about 2 limes)
1/4 teaspoon cayenne

1
In a medium bowl, combine the bulgur and the water.
2
Cover and let sit for 20 minutes.
3
In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat.
4
Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes.
5
Add the onion and continue cooking for 5 minutes longer, stirring occasionally.
6
Transfer to a large glass or stainless-steel bowl and let cool.
7
Add 1 tablespoon of the oil to the frying pan and heat over moderate heat.
8
Season the chicken with 1/4 teaspoon of the salt and the black pepper.
9
Cook the breasts until browned and just done, about 5 minutes per side.
10
Remove the chicken from the pan and let it rest for 5 minutes.
11
Cut crosswise into 1/4-inch slices.
12
Add the bulgur, tomato, jalapeno, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion.
13
Toss.
14
In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt.
15
Mound the salad onto plates.
16
Top with the chicken and drizzle the chicken with the lime oil.

988

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 13 ingredients. The key ingredients include: 2/3 cup bulgur, 2/3 cup boiling water, 4 1/2 tablespoons olive oil, 4 cups fresh (cut from about 6 ears) or frozen corn kernels, and more.

Yes, Chicken and Bulgur Salad with Corn 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 Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions