Fresh, fast, and delicious this bowl is packed with crisp tender vegetables, grilled chicken, a high fiber whole grain, juicy peaches and a light, honey, champagne vinaigrette. 
Eating a variety of foods (vs. the same ol’ thing) is good for your health. Now, more than ever, we have evidence to support the benefit of including a wide variety of foods to enhance health, including gut health. The microbiota (the term for micro-organisms that live on or in the human body) has emerged as important for overall health and current research suggests diet plays a large role. How do you include variety in your diet? I personally find it easy to let the calendar be my guide for choosing and diversifying fruits and vegetables. What are you savoring this month? Moi? I’m digging stone fruits (peaches, plums and cherries) and so are my Recipe Redux colleagues. As a matter of fact,
Start with baby lettuces and crisp tender veggies, layer with a whole grain, add in grilled chicken, and top with ripe, juicy peaches, basil and shredded mozzarella. Toss with a honey, champagne vinaigrette to blend all the flavors. It’s fast. Its’ delicious. It’s high in protein and fiber to keep you feeling full. I like to prep grilled chicken and some type of whole grain early in the week to use in bowls like this one. It makes assembly so quick and easy to make.
Take care of your health and enjoy something different today. Be sure to check out the links at the bottom of this page for more stone fruit inspiration. Don’t wait; the season is short and the fruit is amazing. 
Chicken, Bulgur, Peach Bowl
Build a summer bowl with mesclun, leftover grilled chicken , cherry tomatoes, red onions, bulgur, basil, mozzarella and fresh peaches tossed with a honey champange vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 15 mintes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: entree salad
Ingredients
- 6 oz. grilled chicken (I use leftovers from the night before)
- 1/4 cup wheat bulgur
- 1/2 cup water
- 4 cups mesclun
- 4 slices red onion
- 8 cherry tomatoes, halved
- 1 ripe peach, sliced
- 1 tablespoon + 1 teaspoon champagne vinegar
- 1/2 teaspoon salt
- 2 teaspoons honey
- 2 tablespoons canola oil
- fresh basil
- 1 ounce part skim mozzarella cheese, grated
Instructions
- for the bulgur wheat: palce 1/2 cup water and 1/4 cup bulgur in small saucepan over medium heat. Bring to a boil. Reduce heat and simmer about 15 minutes until liquid is absorbed. Set aside.
- Place mesclun in salad bowl. Add cooked bulgur, red onion, cherry tomatoes, peach slices.
- In a small prep bowl combine salt, vinegar, honey and canola oil. Whisk to combine and pour over ingredients in salad bowl. Toss.
- Top salad wigh grated mozzarella cheese, fresh basil and sliced grilled chicken. Serve immediately.
Notes
Left over grilled chicken makes this an easy weekday meal. May substitute quinoa, brown rice, or whole wheat couscous for the bulgur.
Nutrition
- Calories: 490
- Sugar: 23 grams
- Sodium: 860 mg
- Fat: 20 grams
- Saturated Fat: 3.5 grams
- Trans Fat: 0
- Carbohydrates: 44 grams
- Fiber: 7 grams
- Protein: 37 grams
- Cholesterol: 100 mg
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