Chicken And Bulgur Salad Recipes

EASY CHICKEN AND BULGUR SALAD

Steps:

• In a medium bowl, combine bulgur, bell pepper, scallions, pineapple with juice, chicken, and oil. Stir in 1/3 cup boiling water. Cover with plastic wrap, and refrigerate overnight.
• Remove from refrigerator, add lime juice, and toss to combine. Season with salt and pepper; transfer to an airtight container. Refrigerate until ready to serve.

CHICKEN BULGUR SALAD

Steps:

• In 2-quart saucepan, heat water to boiling; stir in bulgur. Return to boiling; reduce heat. Cover; simmer 8 minutes or until liquid is absorbed. Rinse with cold water; drain well.
• In large bowl, stir together remaining ingredients. Add bulgur; toss gently to coat.

CHICKEN AND BULGUR SALAD

Steps:

• 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.

BULGUR SALAD WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Bring the chicken stock and 1/2 cup water to a boil in a medium saucepan set over medium-high heat. Stir in the bulgur and reduce the heat to a low simmer. Cook until the bulgur is tender but not mushy, stirring frequently so it doesn't stick to the pan, about 25 minutes. Drain any excess liquid that has not been absorbed and then fluff the bulgur with a fork.
• While the bulgur cooks, sprinkle the chicken with salt and pepper. Place on a parchment-lined baking sheet and roast until the chicken is just cooked through, about 15 minutes. Let cool, and then dice.
• Combine the chicken, bulgur, cashews, raisins, cilantro and apple in a large bowl. Whisk together the yogurt, mayonnaise, curry powder, mustard and 1/2 teaspoon salt in a small bowl; pour over the chicken mixture and mix well. Adjust the seasoning with additional salt and pepper. Divide the lettuce leaves between 4 plates and top each with the bulgur and chicken salad.