0.8 pound fennel bulb cored cut into 1/2-inch pieces
0.3 cup grapeseed oil
2 hass avocados cut into 1-inch chunks
5 tablespoons juice of lemon fresh
0.5 cup orange juice fresh
4 servings salt and pepper freshly ground
2 large scallions thinly sliced
1 cup water boiling
Equipment
bowl
baking sheet
oven
whisk
Directions
Preheat the oven to 50
In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through; let cool. Slice the breasts on the diagonal about 1/4 inch thick.
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.
In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper. Mound the salad onto plates and serve.
Make Ahead: The salad can be refrigerated for up to 2 hours.
Wine Recommendation: A ripe, oaky Australian Chardonnay, such as the 2001 Lindemans Padthaway or the 2000 Rosemount Show Reserve, will blend the sweet, tangy and assertive flavors in this salad.
