Bulgur Salad
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Bulgur Salad

Bulgur Salad

Serves 4 | Prep/Cook Time: 30 Min
  • Calories 328
  • Protein 28g
  • Sodium 41mg
  • Sat.Fat 1g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 328
% Daily Value*
Total Fat 9g %
Saturated Fat 1g %
Cholesterol 50g %
Sodium 41mg %
Total Carbs 38g %
Dietary Fiber 9g %
Sugars g
Protein 28g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® HARVESTLAND® Chicken Breast Tenderloins
1 cup bulgur wheat
2 tomatoes, seed and chopped
2 tablespoons extra-virgin olive oil
1/4 cup fresh basil leaves, chopped
2 tablespoons red wine vinegar
1 clove garlic, minced
1 tablespoon fresh mint leaves, chopped
1 head Romaine lettuce, seperated into leaves
Salt and pepper to taste
1/2 cup fresh parsley, minced (optional)
1 Prepare bulgur according to package directions.
2 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.
3 Shred chicken into bite-sized pieces.
4 In a medium-sized bowl, toss bulgur with chicken, tomatoes, basil, oil, vinegar, garlic and mint; season with salt and pepper.
5 To serve, spoon salad on a bed of Romaine lettuce, garnish with parsley if desired.
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Try this salad with bulgur wheat, chicken and fresh herbs. Serves 4