Chicken and Bulgur Salad with Avocado

• 1 cup bulgur
• 1 cup boiling water
• Two 6-ounce boneless chicken breasts, with skin
• 1/4 cup plus 1 tablespoon grapeseed oil
• Salt and freshly ground pepper
• 1/2 cup fresh orange juice
• 1/2 cup chopped basil leaves
• 5 tablespoons fresh lemon juice
• 2 large scallions, thinly sliced
• 2 Hass avocados, cut into 1-inch chunks
• 1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces

1. Preheat the oven to 500.
2. In a heatproof bowl, cover the bulgur with the boiling water.
3. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
4. Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper.
5. Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through; let cool.
6. Slice the breasts on the diagonal about 1/4 inch thick.
7. In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 cup of grapeseed oil; season the vinaigrette with salt and pepper.
8. In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper.
9. Mound the salad onto plates and serve.

bulgur, boiling water, chicken breasts, grapeseed oil, salt, orange juice, basil, lemon juice, scallions, avocados, fennel bulb

Taken from www.foodandwine.com/recipes/chicken-and-bulgur-salad-with-avocado (may not work)