F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chicken and Bulgur Salad with Corn

  • SERVINGS: 4
  • MAKE-AHEAD

Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for an ideal summer meal.

  1. 2/3 cup bulgur
  2. 2/3 cup boiling water
  3. 4 1/2 tablespoons olive oil
  4. 4 cups fresh (cut from about 6 ears) or frozen corn kernels
  5. 1 1/2 teaspoons salt
  6. 1 small red onion, chopped
  7. 1 1/3 pounds boneless skinless chicken breasts (about 4)
  8. 1/4 teaspoon fresh-ground black pepper
  9. 1 tomato, seeded and chopped
  10. 1 jalapeño pepper, seeds and ribs removed, minced
  11. 1/2 cup chopped cilantro (optional)
  12. 4 tablespoons lime juice (from about 2 limes)
  13. 1/4 teaspoon cayenne
  1. In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes.
  2. In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Add the onion and continue cooking for 5 minutes longer, stirring occasionally. Transfer to a large glass or stainless-steel bowl and let cool.
  3. Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the black pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices.
  4. Add the bulgur, tomato, jalapeño, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.
  5. In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt. Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

Suggested Pairing

German Rieslings show their great adaptability by flattering notoriously difficult-to-match salads. The earthy flavors of a young Pfalz Spätlese will match those of the sweet corn and chicken.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.