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.

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 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.

Chicken and Bulgur Salad with Corn

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