1 cup bulgur
1 cup boiling water
Two 6-ounce boneless chicken breasts, with skin
1/4 cup plus 1 Tbls. grapeseed oil
Salt and freshly ground pepper
1/2 cup fresh orange juice
1/2 cup chopped basil leaves
5 Tbls. fresh lemon juice
2 large scallions, thinly sliced
Salt and freshly ground pepper
2 avocados, cut into 1-inch chunks
1 medium fennel bulb (3/4 pound), cored and cut into 1/2-inch pieces

Preheat the oven to 500 Degrees. In a heat-proof bowl, cover the bulgur with the boiling water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 30 minutes.

Meanwhile, on a rimmed baking sheet, coat the chicken breasts with 1 Tbls. of the grapeseed oil and season with salt and pepper. Roast the chicken on the top shelf for 15 minutes, or until golden brown and just cooked through; let cool. Slice the breasts on the diagonal about 1/4 inch thick.

In a small bowl, whisk the orange juice with the basil, lemon juice, scallions and the remaining 1/4 cup of grapeseed oil; season the vinaigrette with salt and pepper.

In a large bowl, toss the bulgur, chicken, avocados and fennel with the vinaigrette; season with salt and pepper. Mound the salad onto plates and serve.

The salad can be refrigerated for up to 2 hours.