Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4
© Anna Williams

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Make Ahead

The salad can be refrigerated for up to 2 hours.

Suggested Pairing

A ripe, oaky Australian Chardonnay will blend the sweet, tangy and assertive flavors in this salad.

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Aggregate Rating value: 5

Review Count: 4078

Worst Rating: 0

Best Rating: 5

Author Name: William Kirscht

Review Body: There are no tomatoes in the ingredients list.

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Date Published: 2017-04-24