Bulgur Chicken Salad
Written by: Dr. Christine Davis, Naturopathic Doctor
1 cup bulgur
1 ½ cups boiling water
450 g boneless, skinless chicken breast
Freshly ground black pepper
¾ tsp kosher salt, divided
4 Tbs extra-virgin olive oil, divided
1/3 cup fresh orange juice
2 Tbs fresh lemon juice
5 oz (8 cups) arugula, roughly chopped
2 cups cherry tomatoes, quartered
4 green onions, thinly sliced
1 avocado, chopped
Put the bulgur into a large bowl, pour in the boiling water, and cover. Let stand for 10 minutes, then uncover and allow to cool. Pat the chicken dry with a paper towel and season with pepper and ¼ tsp salt. Saute over medium heat in 1 Tbs of the olive oil until golden brown on both sides, about 2 minutes per side. Remove the chicken from the pan and let rest for 5 minutes, then slice.
Make the dressing by whisking together the remaining 3 Tbs of oilive oil with the orange juice, lemon juice, remaining ½ tsp of salt, and pepper. Add the arugula to the bowl with the bulgur and toss with the dressing. Top with the sliced chicken, tomatoes, green onions, and avocado. Serves 4.