Instructions
| 1 |
Prepare bulgur according to package directions.
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| 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.
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| 3 |
Shred chicken into bite-sized pieces.
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| 4 |
In a medium-sized bowl, toss bulgur with chicken, tomatoes, basil, oil, vinegar, garlic and mint; season with salt and pepper.
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| 5 |
To serve, spoon salad on a bed of Romaine lettuce, garnish with parsley if desired.
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