Dinner Tonight: Summer Bulgur Salad with Chicken

I have something to confess....I don't love fall. Don't get me wrong, I enjoy a cozy sweater just as much as the next gal, but I also genuinely like Summer and all the food that comes along with it. That's why every year on September first, I open social media, squint my eyes like a crotchety old man and irritably scroll through the deluge of pumpkin-spice sipping, infinity scarf wearing, #blessed and #thankful fall-lovers gleefully tossing leaves into the air like it wasn't summer ONE DAY AGO.

I know it's an unpopular opinion, but we're in Dallas, it's still hot out people. Determined to enjoy these final days of summer, I created this salad bursting with fresh flavors and summer vegetables to be enjoyed al-fresco as long as the weather allows, pumpkin-spice be damned.

The cold weather days will come, but until then why not enjoy summer dining while we still can? Who's with me?!

Ingredients:

Chicken

• 4 bone-in skin-on chicken breasts

• chili powder

• salt and pepper

• salted butter (optional)

• canola oil

Salad

• 1 c. medium grind bulgur

• 1 c. fresh corn kernels

• 1 small red onion, finely chopped

• 1 red bell pepper, diced

• 1 small zucchini, diced

• 1 small yellow squash, diced

• ½ c. chopped cherry tomatoes, heirloom

• 2 tbsp. chiffonade basil

Cumin Lime Vinaigrette

• 3 tbsp. lime juice

• 1 tbsp. champagne vinegar

• ¼ c. plus 1 tbsp. canola oil

• 2 tsp. cumin seeds, toasted

• ½ medium shallot

• handful cilantro

• ½ jalapeño, seeds and ribs removed

• 1 tbsp. honey

• salt and pepper to taste

Method:

1. Preheat oven to 400ºF. Place 1 tbsp. butter under the skin of each chicken breast. Sprinkle chicken with salt, pepper and chili powder.

2. Place chicken on a rack and roast in oven for 35-45 minutes or until the internal temp reaches 165ºF.

3. Rest for 15-20 minutes. Slice and serve on top of bulgur salad.

While chicken cooks…

1. Combine bulgur and 1 ½ c. water, pinch of salt and a touch of oil in a saucepan. Bring to a simmer then cover and cook over low heat until tender, about 12 minutes. Fluff. Set aside.

2. While bulgur cooks, chop red onion, red pepper, zucchini, squash, cherry tomatoes, basil, (vin): shallot, jalapeño, cilantro. Toast cumin seeds.

3. Add salad vegetables to bulgur. Fluff together.

4. Make vinaigrette. Add lime juice, champagne vinegar, oils, cumin seeds, shallot, cilantro, jalapeño, honey, salt and pepper to a blender. Blend until emulsified.

5. Add desired amount of vin. over bulgur. Mix. Top salad with sliced chicken, garnish with cilantro and extra drizzle of vin.