Bulgur Salad With Chicken Recipes

Steps:

• In 2-quart saucepan, heat water to boiling; stir in bulgur. Return to boiling; reduce heat. Cover; simmer 8 minutes or until liquid is absorbed. Rinse with cold water; drain well.
• In large bowl, stir together remaining ingredients. Add bulgur; toss gently to coat.

Steps:

• In a medium bowl, combine bulgur, bell pepper, scallions, pineapple with juice, chicken, and oil. Stir in 1/3 cup boiling water. Cover with plastic wrap, and refrigerate overnight.
• Remove from refrigerator, add lime juice, and toss to combine. Season with salt and pepper; transfer to an airtight container. Refrigerate until ready to serve.

Steps:

• In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Bring the chicken stock and 1/2 cup water to a boil in a medium saucepan set over medium-high heat. Stir in the bulgur and reduce the heat to a low simmer. Cook until the bulgur is tender but not mushy, stirring frequently so it doesn't stick to the pan, about 25 minutes. Drain any excess liquid that has not been absorbed and then fluff the bulgur with a fork.
• While the bulgur cooks, sprinkle the chicken with salt and pepper. Place on a parchment-lined baking sheet and roast until the chicken is just cooked through, about 15 minutes. Let cool, and then dice.
• Combine the chicken, bulgur, cashews, raisins, cilantro and apple in a large bowl. Whisk together the yogurt, mayonnaise, curry powder, mustard and 1/2 teaspoon salt in a small bowl; pour over the chicken mixture and mix well. Adjust the seasoning with additional salt and pepper. Divide the lettuce leaves between 4 plates and top each with the bulgur and chicken salad.

Steps:

• Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.
• Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.)
• Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.

Steps:

• Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

Steps:

• Make marinade: Stir 1/2 teaspoon oil, 1 teaspoon honey, 1/2 teaspoon cumin, 4 cloves minced garlic, the cilantro stems, and zest. Place chicken in a nonreactive baking dish; rub with the marinade. Cover; refrigerate 2 hours (or overnight).
• 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.

Steps:

• Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
• Meanwhile, place parsley, almonds, shallots, and 1 1/2 tablespoons lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto to taste with salt and pepper.
• Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired. Prepare barbecue (medium heat). Brush chicken and apricot halves with oil.
• Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
• Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.