Bulgur and Chicken Salad with Pomegranate Molasses

Ingrédients

1 cup fine bulgur

⅓ cup dried cranberries, roughly chopped

2 medium garlic cloves, minced

Kosher salt and ground black pepper

1 cup boiling water

2 cups shredded cooked chicken

1 cup lightly packed fresh flat-leaf parsley OR mint OR a combination, roughly chopped

2 serrano OR jalapeño chilies, stemmed, seeded and minced

3 tablespoons pomegranate molasses

2 tablespoons extra-virgin olive oil, plus more to serve

⅓ cup sliced almonds, toasted, OR roasted pistachios, chopped

Optional garnish: Pomegranate seeds

Instructions

In a large bowl, combine the bulgur, cranberries, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the boiling water, then cover and let stand for 10 minutes.

Using a fork, fluff the bulgur mixture. Add the chicken, parsley, chilies, pomegranate molasses and oil, then fold with a silicone spatula until well combined. Stir in half of the almonds, then taste and season with salt and pepper. Transfer to a serving dish, sprinkle with the remaining almonds and drizzle with additional oil.

Notes

Made with the meat from a store-bought rotisserie chicken, this salad is deliciously loaded with nutty, fruity and herbal elements but doesn’t require any cooking aside from boiling water to hydrate the bulgur. What’s more, it can be on the table in under 45 minutes. Pomegranate molasses, much-used in Middle Eastern cooking, is a powerhouse ingredient that we like to keep on hand. Look for pomegranate molasses sold in bottles in the international aisle of the supermarket or in Middle Eastern grocery stores.