In the fresh meat case
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Prep Time: 0 min
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Cook Time: 30 min
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Serves 4
- 328
Calories
- 28G
Protein
- 41MG
Sodium
- 1G
Sat.fat
-
Sugar
In the fresh meat case
Ingredients
1 cup bulgur wheat
2 tomatoes, seed and chopped
2 tbsp. extra-virgin olive oil
1/4 cup fresh basil leaves, chopped
2 tbsp. red wine vinegar
1 clove garlic, minced
1 tbsp. fresh mint leaves, chopped
1 head Romaine lettuce, seperated into leaves
Salt and pepper to taste
1/2 cup fresh parsley, minced (optional)
Prepare bulgur according to package directions.
Meanwhile, in a large saucepan or skillet over high heat, bring 2 inches of water to a boil. Add chicken tenderloins, reduce heat to medium-low. Cover and poach 7 to 10 minutes until cooked through. Let tenderloins cool in liquid, about 10 minutes.
Shred chicken into bite-sized pieces.
In a medium-sized bowl, toss bulgur with chicken, tomatoes, basil, oil, vinegar, garlic and mint; season with salt and pepper.
To serve, spoon salad on a bed of Romaine lettuce, garnish with parsley if desired.
Bulgur Salad
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