Red Barn Cafe-

Life is hectic - Savor every Bite!

Tuesday, April 6, 2010

Bulgur Salad w/ Grilled Chicken and Lemon

2-3  boneless chicken breasts
2 lemons, juiced and zested.
1 TBsp olive oil
1 bunch mint leaves, chopped
1 cup Bulgar wheat
2 1/2 cups chicken or vegetable broth
1/2 cup pine nuts
1/2 tsp cumin, red pepper flakes and black pepper

Toast pine nuts in a dry skillet until lightly browned, set aside. Marinate chicken 
breasts in a plastic bag in the olive oil, lemon juice and spices.  Add 1 tsp kosher 
salt. Leave in refrigerator for 1 hour. In the meantime- bring broth to boiling and 
add Bulgar. Cover and remove from heat. Let sit for 5-10 min. Grill chicken on 
preheated grill or grill pan for 3-5 min per side, depending on the thickness of
the chicken. Let chicken rest for 5 min.  Then slice chicken into bite size strips. 
In serving bowl combine bulgur, chicken and mint.; Add lemon zest and pine 
nuts on top.  Serve warm or transfer to fridge to serve cold later on.

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