Ingredients Grains Grain Salads Paprika Chicken and Bulgur Salad 1 Review Perfectly spiced chicken and bulgur salad for lunch or dinner. Make it one day ahead for more flavor. Slideshow: Bulgur Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on December 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs Yield: 4 Ingredients 2 cups water 1 cup bulgur 1/4 teaspoon kosher or sea salt 2 tablespoon extra-virgin olive oil 1/2 medium onion diced 2 cloves garlic, minced 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes 1/2 medium red bell pepper, seeded and diced 1 tablespoon Worcestershire sauce 1/2 teaspoon paprika Additional kosher or sea salt, to taste Fresh cracked black pepper, to taste 1 tablespoon fresh lemon juice 3 green onions, sliced Directions In a medium saucepan bring the water to a boil. Stir in the bulgur and salt, remove from the heat and allow to sit for 25 minutes, or until the bulgur is tender. Drain excess water. Set aside to cool. Heat a large skillet over medium-high heat. Add the oil, and then stir in the onion and garlic. Cook for 2 minutes, or until soft. Add the chicken, stirring occasionally, and cook for 5 minutes, or until lightly browned. Stir in the bell peppers, Worcestershire sauce, and paprika. Cook for an additional 2 minutes, or until the peppers are tender and the chicken is cooked through. Season with salt and pepper, to taste. Remove from heat and set aside to cool. In a large bowl, combine the bulgur and chicken mixture. Stir in the lemon juice and green onions. Serve at room temperature or chilled. Rate it Print