Makes 4 servings
1 cup bulgur
2 cups low-sodium chicken broth
3 Tbsp. chopped walnuts
1 Granny Smith apple
3 Tbsp. apple cider vinegar
1 1/2 tsp. brown sugar
1 1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 cup olive oil
3 cups rotisserie or cooked chicken
1. Combine ingredients in saucepan and bring to a boil. Cover; reduce heat to low and simmer for 15 minutes. Transfer to large bowl. Fluff with a fork and let stand 15 minutes to cool.
2. Meanwhile, place walnuts in skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 3 minutes. Set aside to cool.
3. Peel, core, and dice apple into ¼-inch pieces. Thinly slice scallions. Whisk together vinegar, brown sugar, mustard, and salt in a bowl. Add oil and whisk until mixed. Add apple and chicken to bowl with bulgur. Pour in vinegar dressing and toss to coat.
4. Transfer mixture to a serving bowl or platter. Sprinkle with walnuts and scallions. Serve at room temperature.
Nutrition Analysis per serving: 494 calories, 22g fat, 40g protein, 35g carbohydrate, 7g fiber, 457mg sodium