Serves 4

Roast chicken breasts are removed from the bone and tossed in a salad with bulgur, avocado, and mango. The dish can be prepared entirely in advance and refrigerated, but let it sit at room temperature for 30 minutes before serving.

CHICKEN

½ lemon, sliced

2 cloves garlic, smashed with the back of a knife

4 chicken breasts on the bone

1 tablespoon olive oil

Salt and pepper, to taste

1. Set the oven at 400 degrees. Have on hand a roasting pan.

2. In the roasting pan, place the lemon and garlic. Set the breasts, skin side up, on top. Sprinkle with olive oil, salt, and pepper. Roast for 25 minutes or until a meat thermometer inserted into the thickest part of the breasts registers 160 degrees.

3. Remove from the oven and leave to cool. Cut the meat off the bone into bite-size pieces and transfer to a bowl large enough to hold all the salad ingredients.

SALAD

Juice of 1 large lemon

Salt and pepper, to taste

5 tablespoons olive oil

1 jalapeno or other chile pepper, seeded and chopped

2 cups water

1 cup medium bulgur

2 tablespoons pine nuts

1 packed cup fresh mint leaves, chopped

7 ounces sugar snap peas, strings removed, thinly sliced on a diagonal

1 large ripe mango, cut into 1-inch pieces

3 scallions, chopped

1 ripe avocado, seeded, peeled, and cut into 1-inch pieces

1 cucumber, halved lengthwise, seeded and thinly sliced

1. In a bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil. Stir in the jalapeno or chile pepper.

2. Add salt to the water and bring to a boil. Add the bulgur, cover, and cook for 8 minutes. Remove from the heat. Leave the cover on and set aside for 10 minutes. Uncover, fluff with a fork, and leave to cool.

3. In a dry skillet, toast the pine nuts, stirring constantly, for 3 minutes or until aromatic.

4. Add the pine nuts to the chicken with the bulgur, mint, sugar snaps, mango, scallions, avocado, and cucumber. Toss well. Add the dressing and toss again. Taste for seasoning and add more salt and pepper, if you like. Ghillie James