Bulgur Salad With Apples And Chicken

• 1 cup bulgur
• 2 cups low-sodium chicken broth
• 3 tablespoons chopped walnuts
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons light brown sugar
• 1 1/2 teaspoons Dijon mustard
• Salt
• 1/4 cup olive oil
• 1 Granny Smith apple, peeled, cored, cut into 1/4-inch dice
• 3 cups diced cooked skinless, boneless chicken meat from a rotisserie bird
• 2 scallions, thinly sliced

1. Combine bulgur and broth in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Transfer to a large bowl, fluff with a fork and let stand 15 minutes to cool.
2. Place walnuts in a small nonstick skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 3 minutes. Transfer to a bowl to cool.
3. Whisk together vinegar, brown sugar, mustard and 1/4 tsp. salt in a small bowl. Add oil in a slow stream and whisk until emulsified. Add apple and chicken to bowl with bulgur. Pour in dressing and toss to coat. Season with salt, transfer salad to a serving bowl or platter and sprinkle with walnuts and scallions. Serve at room temperature.

bulgur, chicken broth, walnuts, cider vinegar, light brown sugar, mustard, salt, olive oil, apple, chicken meat, scallions

Taken from www.myrecipes.com/recipe/bulgur-salad-apples-chicken (may not work)