Chicken and Bulgur Salad with Corn

Ingredients

• 0.7 cup bulgur 
• 0.3 teaspoon cayenne 
• 4 cups corn kernels fresh frozen (cut from 6 ears)
• 0.3 teaspoon fresh-ground pepper black
• 1  jalapeno minced
• 4 tablespoons juice of lime (from 2 limes)
• 4.5 tablespoons olive oil 
• 1 small onion red chopped
• 1.5 teaspoons salt 
• 1.3 pounds chicken breasts boneless skinless ( 4)
• 1  tomatoes seeded chopped
• 0.7 cup water boiling

Equipment

• bowl
• frying pan

Directions

1. In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes.
2. In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat.
3. Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes.
4. Add the onion and continue cooking for 5 minutes longer, stirring occasionally.
5. Transfer to a large glass or stainless-steel bowl and let cool.
6. Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the black pepper. Cook the breasts until browned and just done, about 5 minutes per side.
7. Remove the chicken from the pan and let it rest for 5 minutes.
8. Cut crosswise into 1/4-inch slices.
9. Add the bulgur, tomato, jalapeo, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.
10. In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt. Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.
11. Wine Recommendation: German rieslings show their great adaptability by flattering notoriously difficult-to-match salads. The earthy flavors of a young Pfalz sptlese will match those of the sweet corn and chicken.