Bulgar Salad with Grilled Chicken and Parsley Pesto

Ingredients

• 3 cups water
• 1 ½ cups quick-cooking bulgur
• 1 ½ cups (packed) fresh Italian parsley leaves with tender stems
• ¾ cup slivered almonds, toasted, cooled
• 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
• + 3 more ingredients
• • 4 large chicken breast halves with skin (about 1 ½ pounds)
  • 8 fresh apricots, halved, pitted, or 16 drained canned apricot halves
  • Butter lettuce leaves

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...

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