Oven Fried Chicken Strips with Spicy Dip
20 MIN
| 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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