Alfred Portale makes a spectacular avocado terrine that he serves alongside sliced chicken and a bulgur wheat salad. Here we tossed chunks of avocado with chicken and bulgur to create a less dramatic but equally delicious salad.

Ingredients

• 1 cup bulgur
• 1 cup boiling water
• 2 6-ounce skin-on boneless chicken breasts
• 1/4 cup plus 1 tablespoon grapeseed oil, divided
• salt and freshly ground pepper
• 1/2 cup fresh orange juice
• 1/2 cup chopped fresh basil leaves
• 5 tablespoons fresh lemon juice
• 2 large scallions, thinly sliced
• 2 hass avocados, cut into 1-inch chunks
• 1 medium fennel bulb (about 12 ounces), cored and cut into 1/2-inch pieces
• 1 cup cherry tomatoes

Directions

1. Preheat the oven to 425°F. In a heatproof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.
2. Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 tablespoon of the grapeseed oil and season with salt and pepper. Roast the chicken until the internal temperature registers 165°F with an instant-read thermometer, 15 to 18 minutes; let cool. Slice the breasts on the diagonal about 1/4-inch thick.
3. In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 cup of grapeseed oil; season the vinaigrette with salt and pepper.
4. In a large bowl, toss the bulgur, chicken, avocados, fennel and tomatoes with the vinaigrette; season with salt and pepper. Mound the salad onto plates and serve.