Ingredients
1cupbulgur
boiling water
4½tbspolive oil
4cupscorn kernels,(cut from about 6 ears), fresh or frozen
1½tspsalt
1small red onion
1lbchicken breast,boneless
¼tspfresh ground black pepper
1tomato
1jalapeno pepper
½cupcilantro,chopped, optional
4tbsplime juice,(from about 2 limes)
¼tspcayenne
Preparation
In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes.
In a large nonstick frying pan, heat 1½ tablespoons of the oil over moderate heat. Add the corn and ¼ teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Add the onion and continue cooking for 5 minutes longer, stirring occasionally.
Transfer to a large glass or stainless-steel bowl and let cool.
Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with ¼ teaspoon of the salt and the black pepper.
Cook the breasts for about 5 minutes per side, until browned and just done.
Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into ¼-inch slices.
Add the bulgur, tomato, jalapeño, cilantro, 3 tablespoons of the lime juice, the cayenne, and ¾ teaspoon of the salt to the bowl with the corn and onion. Toss.
In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and ¼ teaspoon salt
Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.
Serve and enjoy!
