Chicken and Bulgur Salad with Corn Recipe

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!