Recipes Chicken and Bulgur Salad with Avocado 5.0 (4,078) 1 Review Alfred 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. Amazing Chicken Recipes By Marcia Kiesel Updated on January 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 25 mins Total Time: 45 mins Yield: 4 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 2 Hass avocados, cut into 1-inch chunks 1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces Directions 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. 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. 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. 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. Rate it Print