Bulgur Salad

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PERDUE^® HARVESTLAND^® Free Range Chicken Breast Tenderloins

In The Fresh Meat Case

Bulgur Salad

PERDUE® HARVESTLAND® Free Range Chicken Breast Tenderloins

In The Fresh Meat Case

Made With:

PERDUE^® HARVESTLAND^® Free Range Chicken Breast Tenderloins

PREP TIME: 0min COOK TIME: 30min
Serves 4

PREP TIME: 0min COOK TIME: 30min

Serves 4

328
Calories
28g
Protein
41mg
Sodium
1g
Sat. Fat

Serving Per Recipe: 4
Amount Per Serving
Calories 328
% Daily Value*
Total Fat 9g	%
	Saturated Fat 1g	%
Cholesterol 50mg	%
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.

Ingredients

1 pkg. PERDUE^® HARVESTLAND^® Free Range Chicken Breast Tenderloins

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)

Step 1

Prepare bulgur according to package directions.

Step 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.

Step 3

Shred chicken into bite-sized pieces.

Step 4

In a medium-sized bowl, toss bulgur with chicken, tomatoes, basil, oil, vinegar, garlic and mint; season with salt and pepper.

Step 5

To serve, spoon salad on a bed of Romaine lettuce, garnish with parsley if desired.