Chopped green apples, cashews and a curry powder dressing add a mix of sweet and savoury flavours to this bulgur salad.

Ingredients

For the salad

• 2 cups chicken broth
• 1 cup uncooked bulgur
• 2 cups shredded cooked chicken
• 2 Granny Smith apples, chopped into 1/4" chunks
• 1 cup coarsely chopped salted cashews
• 1 cup golden raisins
• 6 radishes, thinly sliced
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley

For the dressing

• 1/2 cup Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1/2 tsp curry powder
• 2 tsp honey
• Sea salt and freshly ground black pepper to taste

Directions

1 Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Stir in the bugur and reduce the heat to a low simmer.

2 Cook, covered, for 15 minutes, until the liquid has been absorbed and the bulgur is al dente. Fluff with a fork and set aside to cool.

3 When the bulgur is cool, toss with the chicken, apples, cashews and raisins in a large bowl until well combined.

4 Whisk together the yogurt, olive oil, curry powder and honey in a small bowl. Add sea salt and pepper. Pour the dressing over the salad, tossing well to mix.

5 Add the radishes, cilantro and parsley; toss gently and serve.

Prep and cook time: 45 minutes.
Serves 8.