Bulgur salad with chicken

Delight in the fresh flavors of bulgur salad with tender, grilled chicken. This vibrant dish is a harmonious blend of textures and tastes.

Ingredients:

• 1/2 cup low-sodium chicken broth
• 1/2 cup bulgur
• 1 large boneless skinless chicken breast (about 340g)
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped salted cashews
• 1/2 cup golden raisins
• 1/4 cup chopped fresh cilantro
• 1 Granny Smith apple, finely chopped
• 1/4 cup 2-percent Greek yogurt
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons madras curry powder
• 2 teaspoons Dijon mustard
• 1 small head Bibb lettuce, leaves removed

Instructions:

1. Preheat the oven to 220 °C. 
2. In a medium saucepan over medium-high heat, bring the chicken stock and 1/2 cup water to a boil. Add the bulgur, then lower the heat to a simmer. Cook until the bulgur is tender (but still firm), stirring occasionally to prevent sticking, for about 25 minutes. Remove any excess liquid, fluff the bulgur with a fork. 
3. While the bulgur is cooking, season the chicken with salt and pepper. Roast it on a baking sheet lined with parchment paper until just cooked through, for approximately 15 minutes. Let it cool down, then chop into small pieces. 
4. In a large bowl, mix together the chicken, bulgur, cashews, raisins, cilantro, and apple. In a separate small bowl, whisk together yogurt, mayonnaise, curry powder, mustard, and 1/2 teaspoon salt. Pour this dressing over the chicken mixture and toss well. Adjust the seasoning with more salt and pepper if needed. Distribute the lettuce leaves onto 4 plates and spoon the bulgur and chicken salad on top of each.

Summary:

• Calories: 1697 kcal
• Fat: 70 g
• Protein: 112 g
• Carbs: 171 g
• Potassium: 3220 mg
• Magnesium: 501 mg