Grilled Chicken, Veggie and Bulgur Salad
Servings: 4
Ingredients
Balsamic vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 pinch ground black pepper
Grilled chicken and vegetables
- 12 ounces boneless, skinless chicken breast
- 5 cups chopped vegetables - red onions, mushrooms, bell peppers, zucchini, summer squash, eggplant, carrots, tomatoes, etc etc cut into ½-inch pieces. Use whatever you have on hand.
- ½ tablespoon olive oil
- 1 15oz. can chickpeas (rinsed and drained)
Bulgur
- 1½ cups water
- 1 cup uncooked bulgur
- ¼ teaspoon salt
- 2 tablespoon chopped fresh basil
Instructions
- Whisk all the balsamic vinaigrette ingredients together in a small bowl. Place the chicken in a bowl and pour half the vinaigrette over the chicken, wrap in plastic wrap and place in the fridge for about 30 minutes.
- Chop the vegetables into ½-inch pieces and toss with ½ tablespoon olive oil in a large bowl.
- Fire up the grill and grill the vegetables until they are soft and tender. Grill the chicken until it registers 165 °F on an internal thermometer.
- Return the vegetables to the same large bowl and stir in the can of chickpeas (be sure to rinse and drain the chickpeas first!)
- In a medium saucepan, bring the 1½ cups of water to a boil over high heat, then add the 1 cup of uncooked bulgur and ¼ teaspoon salt. Turn the heat all the way down to low and cook, covered, for about 10 minutes until the bulgur is tender and all the water has been absorbed.
- Cut the chicken into bite-sized pieces. Toss together the bulgur the vegetables, the chicken, and the remaining half of the balsamic vinaigrette.
- Sprinkle with the chopped fresh basil