Abigail is on a trip to Europe, currently in Berlin. This has so far translated into me cooking less (and worrying more?). I did make some rice for my book club 2 nights ago for an Indian themed dinner but haven't cooked much else until tonight. I made a great salad from Food & Wine with chicken, bulgur, tomatoes and avocado inspired by Alfred Portale: http://www.foodandwine.com/recipes/chicken-and-bulgur-salad-with-avocado
Food & Wine took some restaurant dishes and simplified them for home cooks and this salad has become a seasonal favorite. Abigail often ate it without the chicken. You could also substitute tofu. Here's the version I made while daydreaming about Europe.
Chicken and Bulgur Salad with Avocado my way
1/2 cup bulgur
1/2 cup boiling water
2 small boneless, skinless chicken breasts
~1/8 cup olive oil
kosher salt and freshly ground pepper
1/4 cup fresh orange juice
1/4 cup chopped basil leaves
2 1/2 tablespoons fresh lemon juice
2 large scallions, thinly sliced
1 Hass avocados, cut into 1-inch chunks
2 medium ripe tomatoes, chopped
1 head of hearts of romaine, washed and torn into bite size pieces
Preheat the oven to 450°. In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
Using a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the olive oil and season with salt and pepper. Roast the chicken on the top shelf for 10 minutes, flip over and continue cooking until golden brown and just cooked through; about 5 more minutes. Let cool. Slice the breasts into bite size pieces.
In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining olive oil; season the vinaigrette with salt and pepper.
In a large bowl, toss the bulgur, chicken, avocados, lettuce and tomatoes with the vinaigrette; season with salt and pepper.