Chicken and Bulgur Salad with Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Portale makes a spectacular avocado terrine that he serves alongside sliced chicken and a bulgur wheat salad. Here we tossed chunks of avocado with chicken and bulgur to create a less dramatic but equally delicious salad. Ingredients:
1 cup bulgur |
1 cup boiling water |
two 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 basil leaves |
5 tablespoons fresh lemon juice |
2 large scallions, thinly sliced |
salt and freshly ground pepper |
2 hass avocados, cut into 1-inch chunks |
1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces |
1 cup cherry tomatoes, halved |
Directions:
1. Preheat the oven to 500°. 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.
2. 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.
3. 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.
4. 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.
5. Make Ahead: The salad can be refrigerated for up to 2 hours.
6. 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.
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