Chicken and Bulgur Salad

duration45 mins


  • 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


  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.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.