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Chicken Bulgur Wheat Salad with Figs & Pomegranate
Bulgur wheat salad is a quick meal. With chicken breast, dried figs and pomegranates, this wheat bulgur recipe comes together in a pinch.
Calories: 402kcal
Ingredients
Chicken Marinade
- Juice from 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon allspice
- Pinch of cinnamon
- Salt
Bulgur Wheat Salad
- 2 boneless chicken breasts , pounded to 1/2-inch thickness
- 1 cup bulgur , (grade 3 or 4)
- 3/4 cup boiling water
- 1 cup Orchard Choice or Sun-Maid California Dried Figs , sliced
- 1/3 cup roasted almonds
- Seeds from 1 pomegranate
- 2 tablespoons olive oil
Instructions
- Pour all marinade ingredients over chicken. Refrigerate until ready to grill, a minimum of 30 minutes to overnight.
- Warm up the skillet grill and lay marinated chicken to grill on each side for about 10-15 minutes, or until chicken is fully cooked.
- Meanwhile, wash and rinse bulgur. Sauté for 1 minute with oil over heat, then pour in water and bring to a boil. Once boiling, cover and simmer for 15 minutes on low heat.
- Once bulgur is done, pour in a bowl and cool off for a few minutes.
- On top of bulgur add in pomegranate seeds, roasted almonds, and chopped dried figs. Then, pour on dressing ingredients. Toss everything well and adjust dressing to taste.
- Serve with grilled chicken fanning the top or next to the bulgur.
Notes
Recipe and photos by Wafa Shami
Nutrition
Calories: 402kcal | Carbohydrates: 46g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 98mg | Potassium: 741mg | Fiber: 10g | Sugar: 19g | Vitamin A: 23IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg