You probably are wondering what happened to me. Did I give up on cooking after my last fail? Did I get sucked into the bright lights of the frozen food aisle? The short answer is no. I’m still here, still cooking for one, but my blogging got a little bit waylaid by work and travel and fall television life.
So, after a long hiatus I’m back with a new, delicious fall recipe. And yes, I am posting another salad. But this one is legit. Like, post-long-day, hard-workout, need-some-comfort-food legit. Like, if you are a dude you could make this for dinner legit. That said, I’ll be the first to admit that this salad isn’t really a looker, but it’s so good you’ll forgive that quickly.
I’m on a bit of a bulgur wheat kick. Mainly because if you can boil water you can cook bulgur. There are other methods of cooking it, of course, but I prefer the soaking method where you combine equal parts boiling water and bulgur and let it sit. That’s it!
For this recipe I shred up some leftover roasted chicken, roast some simple veggies, and toss these with cooked bulgur and some spinach. Read on for your new favorite Scandal accompaniment (because you know Olivia Pope doesn’t eat popcorn for dinner, and neither should you).
¼ cup thinly sliced onions
1 garlic clove, chopped
½ cup broccoli, chopped
¼ cup quartered mushrooms
½ cup roasted chicken, shredded
1/3 cup pre-soaked bulgur wheat
1 large serving of spinach
To soak bulgur wheat, combine equal parts boiling water and bulgur in a bowl. Let sit for 30 minutes and fluff with a fork once the liquid is absorbed. This can be done ahead of time, as bulgur keeps nicely in the fridge.
Preheat your oven to 375 degrees. Toss onions, garlic, broccoli, and mushrooms in a splash of olive oil. Season generously with salt and pepper. Place veg in a baking dish and roast for 20 minutes, or until desired degree of doneness. Don’t forget to stir occasionally.
While the veggies are cooking, prep your chicken. I use straight-from-the-fridge leftover roasted chicken here, but you can heat it up if you prefer by throwing it in with your veggies for the last 10 minutes or so of cooking.
Once the veggies are done cooking, combine with spinach, chicken, and bulgur in a large bowl. Get out your salad tongs, toss well, and dig in.
Note: I find that the oil from the veg and the diversity of the ingredients means that a dressing isn’t necessary for this salad. If you feel otherwise, I’d recommend whipping up a nice mustard vinaigrette.