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Chicken and Bulgur Salad with Avocado

Yield 4
Portale makes a spectacular avocado terrine that he serves alongside sliced chicken and a bulgur wheat salad. Here we tossed chunks of avocado with chicken and bulgur to create a less dramatic but equally delicious salad.


  • 1 cup bulgur
  • 1 cup boiling water
  • Two 6-ounce boneless chicken breasts, with skin
  • 1/4 cup plus 1 tablespoon grapeseed oil
  • Salt and freshly ground pepper
  • 1/2 cup fresh orange juice
  • 1/2 cup chopped basil leaves
  • 5 tablespoons fresh lemon juice
  • 2 large scallions, thinly sliced
  • Salt and freshly ground pepper
  • 2 Hass avocados, cut into 1-inch chunks
  • 1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces
  • 1 cup cherry tomatoes, halved

How to Make It

  1. Preheat the oven to 500°. In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.

  2. Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through; let cool. Slice the breasts on the diagonal about 1/4 inch thick.

  3. In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 cup of grapeseed oil; season the vinaigrette with salt and pepper.

  4. In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper. Mound the salad onto plates and serve.

  5. Make Ahead: The salad can be refrigerated for up to 2 hours.

  6. Wine Recommendation: A ripe, oaky Australian Chardonnay, such as the 2001 Lindemans Padthaway or the 2000 Rosemount Show Reserve, will blend the sweet, tangy and assertive flavors in this salad.