The January/February issue of Cooking Light magazine includes a special section to Start Your Year Off Light! It’s filled with fresh ideas, easy recipes and tips for eating healthy without sacrificing taste. Their collection of chocolate treats under 100 calories is particularly drool-worthy (especially the Graham Cracker-Nutella Sandwiches) and although slightly less indulgent, their Chicken-Avocado Salad with bulgur is also a stand-out. I made my own version of it for lunch today, modifying it to fit my taste and cooking style. It was so satisfying, I wanted to share it with you.
Chicken and Bulgur Salad with Avocado, Tomato and Feta
1/2 cup bulgur
1/2 cup water
2 oz chicken breast (skinless, boneless)
2 + 1/2 teaspoon olive oil
1 teaspoon orange juice (freshly squeezed)
1 teaspoon sherry vinegar
1/2 avocado (chopped)
6 - 8 grape tomatoes (halved)
1 tablespoon feta cheese (crumbled)
1 tablespoon cilantro (chopped)
Combine bulgur, water and a pinch of kosher salt in a small saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes, or until tender. Transfer to a medium bowl and place in the refrigerator to cool.
Heat 1/2 teaspoon olive oil in a small saute pan. Season chicken with salt and pepper. Cook 4 minutes per side, or until cooked through. Transfer to board and rest for 5 minutes. Cut into bite-sized chunks.
Combine 2 teaspoons olive oil, freshly squeezed orange juice, sherry vinegar, dash of salt and freshly ground black pepper in a small bowl. Whisk to combine. Check seasonings and adjust if needed.
Remove the chilled bulgur from the refrigerator and add the chicken, grape tomatoes, avocado and feta cheese to the bowl. Drizzle with dressing then toss lightly to coat.
Place a metal ring on a chilled plate. Spoon salad mixture into ring and press down gently with the back of a spoon. Gently remove the ring. Sprinkle with cilantro and serve.
Adapted from Cooking Light's Start Your Year Off Light
An Uneducated Palate http://anuneducatedpalate.com/