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Heat the butter in a saucepan until melted. Stir in the onion and bulgur. Cook for 3 to 5 minutes or until the onion is tender and the bulgur is toasted. Stir in 2 cups of the broth and 1 cup of the hot water gradually. Simmer, covered, over low heat for 12 to 15 minutes or until the liquid is absorbed.
Bring the remaining 2 cups chicken broth and remaining 1 cup hot water to a boil in a saucepan. Stir in the couscous. Remove from heat. Let stand, covered, for 5 minutes. Stir in the olive oil, pepper, cumin, cinnamon and parsley; fluff with a fork.
Combine the bulgur and couscous in a serving bowl and mix well. Adjust the seasonings. Serve warm.
For the dressing, combine the rice wine vinegar, sesame oil, lime juice, garlic and gingerroot in a jar with a tightfitting lid and shake to mix well.
For the salad, rinse the chicken and pat dry. Arrange in a shallow dish. Pour 1/2 of the dressing over the chicken, turning to coat; reserve the remaining dressing. Marinate in the refrigerator for 4 to 8 hours, turning occasionally. Preheat the grill. Drain the chicken, discarding the marinade.
Grill the chicken over hot coals until the internal temperature reaches 165 degrees on a meat thermometer or until the juices run clear. Cut the chicken into matchstick pieces.
Combine the chicken, papayas, cucumbers and tomatoes in a salad bowl and mix well. Drizzle with the remaining dressing, tossing to coat.
Arrange the mixed greens on a serving platter. Top with the chicken mixture; sprinkle with the scallions. Garnish with the cilantro. Chill, covered, until serving time.
Toss together romaine, Bibb lettuce, arugula and red leaf lettuce for a colorful mixed green salad.
Provided by Aramark from:
Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Reprinted with permission.
This page originally published as a FoodDay article in 1997.
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This page modified January 2007
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