Bulgur Salad with Grilled Chicken and Parsley Pesto

Ingredients

• Shallots

  Raw

  5 tbsp chopped or 50g

• Almonds

  Nuts, raw

  ¾ cup, slivered or 81g

• Bulgur

  Dry

  1 cup or 140g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  10 leaf, medium or 75g

• Lemon juice

  Raw

  2 ½ tbsp or 38g

• Water

  Plain, clean water

  3 cup or 710g

• Apricots, raw

  8 apricot or 280g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Parsley

  Raw

  1 ½ cup or 90g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

Directions

1. Toast the slivered almonds until golden and let them cool. Coarsely chop the shallots and halve and pit the apricots.
2. In a medium saucepan, bring 3 cups of water and bulgur to a boil. Cover, reduce heat to medium-low, and simmer until tender but slightly chewy, about 11 to 12 minutes. Drain, rinse under cold water, and drain well. Transfer to a large bowl.
3. In a food processor, combine parsley, almonds, shallots, and 1 1/2 tablespoons of lemon juice. Process until the parsley is coarsely chopped. With the machine running, gradually add 1/2 cup of olive oil to form a coarse puree. Season the pesto with salt and pepper.
4. Stir 3/4 cup of the pesto and the remaining tablespoon of lemon juice into the drained bulgur. Season with salt, pepper, and additional lemon juice if desired.
5. Preheat the grill to medium heat. Brush the chicken and apricot halves with oil, then season with salt and pepper. Grill the chicken until cooked through, about 7 to 8 minutes per side, and grill the apricots until slightly charred, about 2 minutes per side.
6. Line 4 plates with lettuce leaves. Divide the bulgur salad among the plates, place one grilled chicken breast on each, and top with a dollop of pesto. Distribute the apricot halves among the plates and serve.

Similar Foods

• Chicken and Bulgur Salad With Peaches
• Lemony Chicken Kebabs with Tomato-Parsley Salad
• Pesto Pasta with Grilled Chicken
• Grilled Pesto Chicken and Tomato Kebabs
• Greek Salad with Grilled Chicken and Baked Pita Wedges
• Chicken and Spinach Soup with Pesto