Oven Fried Chicken Strips with Spicy Dip
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||%|
|Saturated Fat 1g||%|
|Total Carbs 38g||%|
|Dietary Fiber 9g||%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupbulgur wheat
2 tomatoes, seed and chopped
2 tablespoonsextra-virgin olive oil
1/4 cupfresh basil leaves, chopped
2 tablespoonsred wine vinegar
1 clovegarlic, minced
1 tablespoonfresh mint leaves, chopped
1 headRomaine lettuce, seperated into leaves
Salt and pepper to taste
1/2 cupfresh 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 SaladAdd Your Comment