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Gallery Chicken and Bulgur Salad Credit: Ellie Miller Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons plus 1 teaspoon olive oil 1 tablespoon plus 1 teaspoon honey 3/4 teaspoon ground cumin 5 garlic cloves, minced 1/4 cup chopped cilantro stems, plus 3/4 cup chopped cilantro leaves Zest and juice of 1 lime, plus lime wedges 1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick 1 red onion, finely chopped 1 1/4 cups medium-grind bulgur 1 1/2 cups low-sodium chicken broth 3/4 teaspoon harissa or chili sauce Coarse salt and freshly ground pepper 6 ounces green beans, cut into 2-inch pieces 3/4 cup chopped fresh flat-leaf parsley 1 bunch watercress, trimmed 3/4 cup drained canned chickpeas 1/4 cup dried apricots, quartered 2 tablespoons raw almonds, chopped 1 1/4 cups medium-grind bulgur 1 1/2 cups low-sodium chicken broth 3/4 teaspoon harissa or chili sauce Coarse salt and freshly ground pepper 6 ounces green beans, cut into 2-inch pieces 3/4 cup chopped fresh flat-leaf parsley 1 bunch watercress, trimmed 3/4 cup drained canned chickpeas 1/4 cup dried apricots, quartered 2 tablespoons raw almonds, chopped

Gallery Chicken and Bulgur Salad Credit: Ellie Miller

Recipe Summary Servings: 6

Chicken and Bulgur Salad      Credit: Ellie Miller

Chicken and Bulgur Salad

Credit: Ellie Miller

Chicken and Bulgur Salad

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil 1 tablespoon plus 1 teaspoon honey 3/4 teaspoon ground cumin 5 garlic cloves, minced 1/4 cup chopped cilantro stems, plus 3/4 cup chopped cilantro leaves Zest and juice of 1 lime, plus lime wedges 1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick 1 red onion, finely chopped 1 1/4 cups medium-grind bulgur 1 1/2 cups low-sodium chicken broth 3/4 teaspoon harissa or chili sauce Coarse salt and freshly ground pepper 6 ounces green beans, cut into 2-inch pieces 3/4 cup chopped fresh flat-leaf parsley 1 bunch watercress, trimmed 3/4 cup drained canned chickpeas 1/4 cup dried apricots, quartered 2 tablespoons raw almonds, chopped 1 1/4 cups medium-grind bulgur 1 1/2 cups low-sodium chicken broth 3/4 teaspoon harissa or chili sauce Coarse salt and freshly ground pepper 6 ounces green beans, cut into 2-inch pieces 3/4 cup chopped fresh flat-leaf parsley 1 bunch watercress, trimmed 3/4 cup drained canned chickpeas 1/4 cup dried apricots, quartered 2 tablespoons raw almonds, chopped

Directions

Make marinade: Stir 1/2 teaspoon oil, 1 teaspoon honey, 1/2 teaspoon cumin, 4 cloves minced garlic, the cilantro stems, and zest. Place chicken in a nonreactive baking dish; rub with the marinade. Cover; refrigerate 2 hours (or overnight).

Cook onion and remaining garlic in 1/2 teaspoon oil in a medium saucepan over medium heat, stirring, until soft, about 5 minutes. Stir in bulgur. Add broth; bring to a boil. Cover; simmer over low heat until liquid has been absorbed, 10 to 12 minutes. Let stand 5 minutes.

Pat chicken dry; grill in a grill pan over medium-high heat until cooked through, 4 to 5 minutes per side.

Make dressing: Whisk lime juice, remaining tablespoon honey, the harissa, 1/4 teaspoon each cumin and salt, and remaining 2 tablespoons oil.

Cook the green beans in boiling water until crisp-tender, about 3 minutes. Plunge into an ice-water bath, and drain.

Toss bulgur with 2 tablespoons dressing, the parsley, and cilantro leaves. Arrange watercress, bulgur mixture, chicken, beans, chickpeas, apricots, and nuts on a platter. Season with pepper. Drizzle with dressing. Serve with limes.

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All Reviews for Chicken and Bulgur Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken and Bulgur Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest