• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

A hearty salad with grilled chicken and bulgur combines peppery watercress with sweet dried apricots.

• 2 tablespoons plus 1 teaspoon olive oil
• 1 tablespoon plus 1 teaspoon honey
• 3/4 teaspoon ground cumin
• 5 garlic cloves, minced
• 1/4 cup chopped cilantro stems, plus 3/4 cup chopped cilantro leaves
• Zest and juice of 1 lime, plus lime wedges
• 1 whole boneless, skinless chicken breast, split and pounded to 1/2 inch thick
• 1 red onion, finely chopped
• 1 1/4 cups medium-grind bulgur
• 1 1/2 cups low-sodium chicken broth
• 3/4 teaspoon harissa or chili sauce
• Coarse salt and freshly ground pepper
• 6 ounces green beans, cut into 2-inch pieces
• 3/4 cup chopped fresh flat-leaf parsley
• 1 bunch watercress, trimmed
• 3/4 cup drained canned chickpeas
• 1/4 cup dried apricots, quartered
• 2 tablespoons raw almonds, chopped

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