Bulgar Salad with Grilled Chicken and Parsley Pesto


  • 3 cups water
  • 1 ½ cups quick-cooking bulgur
  • 1 ½ cups (packed) fresh Italian parsley leaves with tender stems
  • 1/3 cup (generous) coarsely chopped shallots
  • 2 ½ tablespoons (or more) fresh lemon juice, divided
  • ½ cup extra-virgin olive oil plus additional for brushing
  • 4 large chicken breast halves with skin (about 1 ½ pounds)
  • + 3 more ingredients
    • 8 fresh apricots, halved, pitted, or 16 drained canned apricot halves
    • Butter lettuce leaves
    • ¾ cup slivered almonds, toasted, cooled

1. Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bo...

View full recipe at SpringPad


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