Bulgur Salad With Grilled Chicken And Parsley Pesto

• 3 cups water
• 3/4 cup slivered almonds, toasted
• 2-1/2 tablespoons fresh lemon juice, divided
• 4 chicken breasts
• 1-1/2 cup bulgur
• 1-1/2 cup packed fresh parsley
• 1/3 cup chopped shallots
• 1/2 cup olive oil
• 8 fresh apricots, halved, or 16 canned

1. Place 3 cups of water and the bulgur in a saucepan and sprinkle with salt. Bring to a boil, cover, reduce heat to medium-low and simmer until tender. Drain and transfer to a large bowl.
2. Place parsley, almonds, shallots, and 1-1/2 tablespoon lemon juice in processor. Process until parsley is coarsely chopped. Gradually add 1/2 cup oil and process to coarse puree. Season with salt and pepper.
3. Stir 3/4 cup parsley pesto and remaining tablespoon of lemon juice into the bulgur. Seasons with salt and pepper to taste.
4. To prepare barbeque, brush chicken and apricots with oil. Sprinkle with salt and pepper. Grill until chicken is cooked through, about 7-8 minutes per side, and apricots are slightly charred.
5. Line 4 plates with lettuce leaves, and place bulgur salad among plates. Place chicken on plate, and spoon a dollop of pesto atop each breast. Divide apricots among plates and serve.

water, slivered almonds, lemon juice, chicken breasts, bulgur, parsley, shallots, olive oil, fresh apricots

Taken from www.epicurious.com/recipes/member/views/bulgur-salad-with-grilled-chicken-and-parsley-pesto-51999951 (may not work)