Serves 4
If you can't find bulgur, I'd suggest going to an Indian grocery store and asking if they have daliya. It's the Indian name for bulgur. :D
Ingredients
- 1 cup bulgur
- 1 cup boiling water
- 2 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 fresh basil leaves
- 5 tablespoons fresh lemon juice
- 2 large scallions, thinly sliced
- 2 Haas avocados, cut into 1 inch chunks
- 1 medium fennel bulb (3/4 lb) cored and cut into 1/2 inch pieces
- 1 clam shell of cherry tomatoes
Method
Preheat oven to 500. In a heat proof bowl, cover the bulgur with the boiling water. cover he bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 mins.
Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 TBSP 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.
In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 c of grapeseed oil; season the vinaigrette with salt and pepper.
Cut cherry tomatoes in half, setting aside.
In a large bowl, toss the bulgur, chicken, avocados and fennel with the vinaigrette; season with salt and pepper. Mound the salad onto plates, garnish with cherry tomatoes and serve.
Make ahead The salad can be refrigerated for up to 2 hours.
