Best Chicken And Bulgur Salad Recipes

Easy Chicken and Bulgur Salad image

Provided by Martha Stewart

Number Of Ingredients 8

1/2 cup raw bulgur wheat
1 small red bell pepper (ribs and seeds removed), finely chopped
2 scallions, thinly sliced
1 can (8 ounces) pineapple chunks packed in juice, cut into small pieces, juice reserved
8 ounces boneless, skinless cooked chicken or turkey breast, shredded
1 tablespoon olive oil
2 tablespoons fresh lime juice (from about 1 lime)
Coarse salt and ground pepper

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 and Bulgur Salad image

Provided by Martha Stewart

Number Of Ingredients 28

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

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.

Nutrition Facts : Calories 341 g, Cholesterol 27 g, Fat 13 g, Fiber 9 g, Protein 15 g, Sodium 326 g

BULGUR SALAD WITH GRILLED CHICKEN AND PARSLEY PESTO image

Categories Chicken

Yield 4 plates

Number Of Ingredients 10

3 cups water
1 1/2 cups quick-cooking bulgur
1 1/2 cups (packed) fresh Italian parsley leaves with tender stems
3/4 cup slivered almonds, toasted, cooled
1/3 cup coarsely chopped shallots
2 1/2 tablespoons fresh lemon juice, divided
1/2 cup extra-virgin olive oil plus additional for brushing
4 large chicken breasts with skin (about 1 1/2 pounds)
8 fresh apricots, pitted, halved or 16 halves
butter lettuce leaves

Steps:

Place water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still chewy, stirring occassionally, 11-12 minutes. Drain. Rinse under cool water. Transfer to large bowl. Place parsley, almonds, shallots and 1 1/2 tablespoon lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto with salt and pepper. Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into bulgur. Season with salt and pepper and lemon juice, if desired. Prepare barbeque (medium heat). Brush chicken and apricots with oil. Sprinkle with salt and pepper Grill chicken until cooked through and apricots halves until charred, 7-8 minutes per side for chicken and 2 minutes per side for apricots. Line 4 plates with leaves. Divide bulgar salad among plates. Place 1 chicken breast on plate with dollop of pesto on top. Add apricot halves and serve. Bon Appetit Magazine