Chicken and Bulgur Salad

Ingredients

• 1 cup boiling water
• 1 cup bulgur
• 2 Hass avocados , cut into 1 inch slices
• 1 medium fennel bulb , cored and cut into ½ in pieces
• 2-6 oz chicken breasts with skin, boneless
• 1 tbsp olive oil ¼ cup and 1 tbsp grapeseed oil
• ¼ cup fresh orange juice
• ½ cup basil leaves , chopped
• 5 tbsp lemon juice
• 2 scallions , thinly sliced

Steps

1. Preheat oven to 500°.
2. In an ovenproof bowl, put the bulgur and pour the boiling water. Cover the bowl with a plate for about 30mins or just when the water has been absorbed and bulger is tender.
3. Meanwhile, on a baking sheet, season the chicken with 1 tbsp of grapeseed oil, salt and pepper. Coat evenly.
4. Set the oven to roast. Place the chicken on the topmost rack for 15mins. Slice the chicken diagonally about ¼ in thick.
5. In a separate bowl, combine the orange and lemon juices with basil, scallions and the remaining grapeseed oil. Season with salt and pepper.
6. In a larger bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette. Add salt and pepper if desired.
7. Serve.