Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken and Bulgur Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Servings: 6 A hearty salad with grilled chicken and bulgur combines peppery watercress with sweet dried apricots. Ingredients 2 tablespoons plus 1 teaspoon olive oil 1 tablespoon plus 1 teaspoon honey ¾ teaspoon ground cumin 5 garlic cloves, minced ¼ cup chopped cilantro stems, plus ¾ cup chopped cilantro leaves Zest and juice of 1 lime, plus lime wedges 1 whole boneless, skinless chicken breast, split and pounded to ½ inch thick 1 red onion, finely chopped 1 ¼ cups medium-grind bulgur 1 ½ cups low-sodium chicken broth ¾ teaspoon harissa or chili sauce Coarse salt and freshly ground pepper 6 ounces green beans, cut into 2-inch pieces ¾ cup chopped fresh flat-leaf parsley 1 bunch watercress, trimmed ¾ cup drained canned chickpeas ¼ cup dried apricots, quartered 2 tablespoons raw almonds, chopped 1 ¼ cups medium-grind bulgur 1 ½ cups low-sodium chicken broth ¾ teaspoon harissa or chili sauce Coarse salt and freshly ground pepper 6 ounces green beans, cut into 2-inch pieces ¾ cup chopped fresh flat-leaf parsley 1 bunch watercress, trimmed ¾ cup drained canned chickpeas ¼ cup dried apricots, quartered 2 tablespoons raw almonds, chopped Directions 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. Rate it Print