Chicken and Bulgur Salad

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A hearty salad with grilled chicken and bulgur combines peppery watercress with sweet dried apricots.

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  • 1

Ingredients

  • 1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick
  • FOR THE MARINADE
  • 2 quarts plus 1 teaspoon olive oil
  • 1 milliliter plus 1 teaspoon honey
  • 3/4 teaspoon ground cumin
  • 5 garlic cloves, minced
  • 1/4 cup chopped cilantro stems, plus 3/4 cup chopped cilantro leaves
  • Zest and juice of 1 lime, plus lime wedges
  • FOR THE BROTH
  • 1 red onion, finely chopped
  • 1 1/4 cups medium-grind bulgur
  • 1 1/2 cups low-sodium chicken broth
  • FOR THE DRESSING
  • 3/4 teaspoon harissa or chili sauce
  • Coarse salt and freshly ground pepper
  • FOR THE SALAD
  • 6 ounces green beans, cut into 2-inch pieces
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 bunch watercress, trimmed
  • 3/4 cup drained canned chickpeas
  • 1/4 cup dried apricots, quartered
  • 2 tablespoons raw almonds, chopped

Preparation

Step 1

Directions

Cook onion and remaining garlic in 1/2 teaspoon oil in a medium saucepan over medium heat, stirring, until soft, about 5 minutes. Stir in bulgur. Add broth; bring to a boil. Cover; simmer over low heat until liquid has been absorbed, 10 to 12 minutes. Let stand 5 minutes.

Pat chicken dry; grill in a grill pan over medium-high heat until cooked through, 4 to 5 minutes per side.

Make dressing: Whisk lime juice, remaining tablespoon honey, the harissa, 1/4 teaspoon each cumin and salt, and remaining 2 tablespoons oil.

Cook the green beans in boiling water until crisp-tender, about 3 minutes. Plunge into an ice-water bath, and drain.

Toss bulgur with 2 tablespoons dressing, the parsley, and cilantro leaves. Arrange watercress, bulgur mixture, chicken, beans, chickpeas, apricots, and nuts on a platter. Season with pepper. Drizzle with dressing. Serve with limes.

From Martha Stewart Living,

June 2005

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