Chicken Waldorf Salad
Breeze through meal prep by making the chicken and bulgur for this whole- grain supper up to two days ahead
1 cup bulgur wheat
1 tsp. garlic powder
1 tsp. paprika
3⁄ tsp. salt
4
1⁄ tsp. pepper
4
11⁄ lbs. boneless, skinless chicken breast
2
halves, pounded to 1" thickness 3⁄ cup bottled olive oil-and-vinegar salad 4 dressing
2 tsp. grated lemon zest
1 Tbs. lemon juice
1 Granny Smith apple, cored, halved, thinly sliced
2 ribs celery, sliced 1 cup crumbled feta cheese (4 oz.) Parsley sprigs and lemon wedges (optional)
Cook bulgur according to package directions. Drain; reserve. Combine garlic powder, paprika, 1⁄ tsp. salt and pepper; 2 evenly sprinkle over chicken.
Coat 12" nonstick skillet with cooking spray; heat over medium heat. In batches if necessary, add chicken; cook, flipping once, until browned, 5 min. per side. Cover; over medium-low, cook until no longer pink in centers, 10–15 min.
Transfer chicken to cutting board. Lightly cover with foil; let stand 10 min. Slice.
Meanwhile, combine dressing, lemon zest and juice. Toss bulgur with 1⁄ cup 2 dressing mixture and 1⁄ tsp. salt. Add 4 apple, celery and half of feta; toss until combined. Toss chicken with remaining dressing. Top bulgur mixture with chicken and remaining feta. If desired, garnish with parsley and lemon wedges.
Servings: 6. Active time: 45 min. Total time: 1 hr. Calories: 429 Protein: 29g Fat: 23g ( 6g sat.) Chol.: 79mg Carbs.: 26g Sodium: 688mg Fiber: 5g Sugar: 5g