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:
Preheat oven to 400ºF. Place 1 tbsp. butter under the skin of each chicken breast. Sprinkle chicken with salt, pepper and chili powder.
Place chicken on a rack and roast in oven for 35-45 minutes or until the internal temp reaches 165ºF.
Rest for 15-20 minutes. Slice and serve on top of bulgur salad.
While chicken cooks…
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.
While bulgur cooks, chop red onion, red pepper, zucchini, squash, cherry tomatoes, basil, (vin): shallot, jalapeño, cilantro. Toast cumin seeds.
Add salad vegetables to bulgur. Fluff together.
Make vinaigrette. Add lime juice, champagne vinegar, oils, cumin seeds, shallot, cilantro, jalapeño, honey, salt and pepper to a blender. Blend until emulsified.
Add desired amount of vin. over bulgur. Mix. Top salad with sliced chicken, garnish with cilantro and extra drizzle of vin.