Preparation time, start to finish, 40 minutes. Serves 4.
Ingredients
3/4 cup bulgur
1 cup boiling water
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh tarragon or 1/2teaspoon dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup slivered almonds
3/4 pound smoked chicken or turkey breast cut into 1/2-inch dice
1 cup watercress, washed and larger stems removed
1/2 cup sliced scallions
1/2 cup sliced celery
Directions
In a large bowl, combine the bulgur with the boiling water.
Cover and refrigerate for 30 minutes. Alternatively, prepare bulgur according to package directions.
Meanwhile, to make the dressing, in a small bowl, whisk together the olive oil, lemon juice, tarragon, salt and pepper. Set aside.
In a small, dry skillet over low heat, toast the sliced almonds, stirring constantly, until fragrant, about 5 minutes. Set aside to cool.
Add the smoked chicken (or turkey), watercress, scallions, celery and cooled almonds to the bulgur. Add the reserved dressing and toss well to coat. Serve immediately or cover and refrigerate.
Per serving: 327 calories; 14 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 64 mg cholesterol; 23 g carbohydrate; 28 g protein; 6 g fiber; 211 mg sodium.
