Confetti Chicken Salad Recipe
Ingredients
2whole chicken breasts, halved, skinless and boneless
3/4cup bulgur
3/4cup boiling water
1teaspoon dill weed
1/2teaspoon dried mint leaves
1/2teaspoon marjoram
2tablespoons olive oil
2medium carrots, shredded
1green pepper, finely chopped
1red pepper, finely chopped
2scallions, chopped
1/2pint cherry tomatoes, quartered
1/2teaspoon salt
1/4teaspoon pepper
2tablespoons lemon juice
1tablespoon red wine vinegar
1/4cup mayonnaise
Cooking Instructions
In small bowl, place bulgur and add water; cover and set aside about 20 minutes until fluffy and soft. In shallow baking pan, place chicken in single layer. In small bowl, mix together dill weed, mint, marjoram and oil; brush half of mixture over chicken. Set oven temperature control at broil. With rack about 6 inches from heat, broil chicken 5 minutes. Turn chicken and brush with remaining oil-herb mixture; broil about 4 minutes more or until fork can be inserted in chicken with ease. Remove from oven and set aside to cool. In large bowl, mix together carrots, green pepper, red pepper, scallions and cherry tomatoes. Cut chicken in 1/2-inch square pieces and add to vegetables. Stir in bulgur. In small bowl, mix together salt, pepper, lemon juice, vinegar and mayonnaise; add to chicken and vegetables and toss gently to mix. Makes 6 servings.