Chicken and Bulgur Salad with Avocado

Name: Chicken and Bulgur Salad with Avocado
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chopped basil leaves; 237 milliliters bulgur; 237 milliliters cherry tomatoes, halved; 340 grams boneless chicken breasts, with skin; 340 grams medium fennel bulb , cored and cut into 1/2-inch pieces; 59 milliliters grapeseed oil; 2 Hass avocados, cut into 1-inch chunks; 5 Tbsps fresh lemon juice; 118 milliliters fresh orange juice; 4 servings Salt and freshly ground pepper; 2 larges scallions, thinly sliced; 237 milliliters boiling water

Chicken and Bulgur Salad with Avocado might be just the main course you are searching for. This recipe makes 4 servings with 552 calories, 26g of protein, and 31g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have chicken breasts, orange juice, salt and pepper, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

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.

Ingredients you will need

Bulgur

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Breast

Salt And Pepper

Grape Seed Oil

Whole Chicken

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Orange Juice

Lemon Juice

Vinaigrette

Green Onions

Basil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Vinaigrette

Avocado

Tomato

Whole Chicken

Bulgur

Fennel

Equipment you will use

Bowl

Make Ahead: The salad can be refrigerated for up to 2 hours.

Wine Recommendation: A ripe, oaky Australian Chardonnay, such as the 2001 Lindemans Padthaway or the 2000 Rosemount Show Reserve, will blend the sweet, tangy and assertive flavors in this salad.

Ingredients you will need

Chardonnay