Photo: Anna Pelzer
Bulgar Salad with Grilled Chicken and Parsley Pesto
10 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
472
Calories
34g
Protein
30g
Fat
19g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Bulgur | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups water
- 1 1/2 cups quick-cooking bulgur
- 1 1/2 cups (packed) fresh Italian parsley leaves with tender stems
- 3/4 cup slivered almonds, toasted, cooled
- 1/3 cup (generous) coarsely chopped shallots
- 2 1/2 tablespoons (or more) fresh lemon juice, divided
- 1/2 cup extra-virgin olive oil plus additional for brushing
- 4 large chicken breast halves with skin (about 1 1/2 pounds)
- 8 fresh apricots, halved, pitted, or 16 drained canned apricot halves
- Butter lettuce leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes