CHICKEN AND BULGUR SALAD

Chicken and Bulgur Salad image

Provided by Martha Stewart

Number Of Ingredients 28

2 tablespoons plus 1 teaspoon olive oil
1 tablespoon plus 1 teaspoon honey
3/4 teaspoon ground cumin
5 garlic cloves, minced
1/4 cup chopped cilantro stems, plus 3/4 cup chopped cilantro leaves
Zest and juice of 1 lime, plus lime wedges
1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick
1 red onion, finely chopped
1 1/4 cups medium-grind bulgur
1 1/2 cups low-sodium chicken broth
3/4 teaspoon harissa or chili sauce
Coarse salt and freshly ground pepper
6 ounces green beans, cut into 2-inch pieces
3/4 cup chopped fresh flat-leaf parsley
1 bunch watercress, trimmed
3/4 cup drained canned chickpeas
1/4 cup dried apricots, quartered
2 tablespoons raw almonds, chopped
1 1/4 cups medium-grind bulgur
1 1/2 cups low-sodium chicken broth
3/4 teaspoon harissa or chili sauce
Coarse salt and freshly ground pepper
6 ounces green beans, cut into 2-inch pieces
3/4 cup chopped fresh flat-leaf parsley
1 bunch watercress, trimmed
3/4 cup drained canned chickpeas
1/4 cup dried apricots, quartered
2 tablespoons raw almonds, chopped

Steps:

Make marinade: Stir 1/2 teaspoon oil, 1 teaspoon honey, 1/2 teaspoon cumin, 4 cloves minced garlic, the cilantro stems, and zest. Place chicken in a nonreactive baking dish; rub with the marinade. Cover; refrigerate 2 hours (or overnight).
Cook onion and remaining garlic in 1/2 teaspoon oil in a medium saucepan over medium heat, stirring, until soft, about 5 minutes. Stir in bulgur. Add broth; bring to a boil. Cover; simmer over low heat until liquid has been absorbed, 10 to 12 minutes. Let stand 5 minutes.
Pat chicken dry; grill in a grill pan over medium-high heat until cooked through, 4 to 5 minutes per side.
Make dressing: Whisk lime juice, remaining tablespoon honey, the harissa, 1/4 teaspoon each cumin and salt, and remaining 2 tablespoons oil.
Cook the green beans in boiling water until crisp-tender, about 3 minutes. Plunge into an ice-water bath, and drain.
Toss bulgur with 2 tablespoons dressing, the parsley, and cilantro leaves. Arrange watercress, bulgur mixture, chicken, beans, chickpeas, apricots, and nuts on a platter. Season with pepper. Drizzle with dressing. Serve with limes.

Nutrition Facts : Calories 341 g, Cholesterol 27 g, Fat 13 g, Fiber 9 g, Protein 15 g, Sodium 326 g