Bulgur Salad with Chicken and Grapes
Yields 4
  1. 3 tablespoons fresh lemon juice, plus more for dressing salad
  2. 1 tablespoon honey
  3. 1 tablespoon olive oil
  4. 1 garlic clove, minced or pressed
  5. 1¼ teaspoons fine sea salt, divided
  6. ½ teaspoon black pepper
  7. 2 boneless skinless chicken breasts (about 1 pound)
  8. ½ cup fine bulgur
  9. 5oz package arugula
  10. Olive oil
  11. 1½ cups Del MonteⓇ Green Grapes, halved
  12. 1 Del MonteⓇ Avocado, pitted and thinly sliced
  1. In a zip-top plastic bag set inside a bowl combine lemon juice, honey, oil, garlic, 1 teaspoon salt, and pepper.
  2. Between 2 pieces of plastic wrap pound chicken breasts to no more than ¾” thick with a mallet. Transfer chicken to bag with marinade and toss to coat. Seal bag and marinate, refrigerated, at least 4 hours or up to overnight.
  3. In a medium bowl combine bulgur, ¼ teaspoon salt, and 1 cup boiling water. Cover and set aside until bulgur is tender and has absorbed the water, about 10 minutes. If there is any excess water, drain bulgur well.
  4. Prepare a medium-hot 2-zone grill fire, preheat a gas grill on medium-high heat for 10 minutes, or heat an indoor grill or grill pan on medium heat (for a grill pan, lightly brush with vegetable oil).
  5. Remove chicken from marinade, allowing excess to drip off. Grill chicken, turning occasionally, until the internal temperature reaches 160℉, then transfer to a cutting board and let rest for 5 minutes.
  6. While chicken rests, in a large bowl toss bulgur with arugula and olive oil and lemon juice to taste. Add grapes and toss again.
  7. Divide bulgur mixture among 4 bowls. Thinly slice chicken and place on top of bulgur. Garnish with avocado.
Del Monte Fresh Produce N.A., Inc https://fruits.com/