Chicken and Bulgur Salad

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

  • Yield: Serves 6
Chicken and Bulgur Salad

Photography: Ellie Miller

Source: Martha Stewart Living, June 2005


  • 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


  1. 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.

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

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

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

  5. 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.


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