Citrus, feta, avocado, whole grain...this is my kind of salad!
farro salad was a hit with the KC kids so I'm trying my luck again, this time with bulgur.
Since the 6-and-unders here tend to be purists, I often resort to deconstructing whatever Mufasa and I are eating for them, like this.
The verdict is in. With a little help from my friend soy sauce, bulgur is a go with 2 out of 3 KC kids! And that Looly, well, she never likes something the first time, and even she managed a few bites. Victory is mine.
Orange, Chicken, and Avocado Bulgur Salad
adapted from Cooking Light, February 2013
1 cup bulgur wheat, uncooked
3 tbsp orange juice
zest of 1 orange
2 tbsp olive oil
1 & 1/2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp black pepper
8 ounces shredded, cooked chicken
1 medium avocado, diced
1 pint grape tomatoes, halved
6 ounces feta cheese, 1/4-inch diced
2 oranges or 4 clementines, peeled and sectioned
fresh cilantro for garnish (optional)
1. Combine 1 cup bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer about 10-12 minutes (allow more time for larger, coarsely ground bulgur) until the grain is tender. If any water remains, drain it off. Fluff bulgur with a fork and cool to room temperature. You should have about 3 cups of cooked. Don't forget to set some aside if you're planning a deconstructed version!
2. Combine the juice, zest, oil, vinegar, salt and pepper in a small bowl and whisk to combine.
3. In a large bowl, combine cooled bulgur with remaining ingredients. Toss everything with the dressing and sprinkle with fresh cilantro.