Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

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Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

Source: Adapted from a similar recipe in Bon Appetit, August 2009. Epicurious

Ingredients:
1/2 cup wheat bulgar
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves, chopped
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh thyme
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)


Preparation:

Cook wheat bulgar according to package instructions.

Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through. 

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry. 

Mix bulgar, chicken, and green beans in large bowl; add corn and green onions.

Combine remaining 2 tablespoons oil, thyme, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper.  Sprinkle with goat cheese.