Bulgur Salad
30 MIN
| 1 | pkg. PERDUE® HARVESTLAND® Chicken Breast Tenderloins |
| 1/2 | pound country style crusty bread |
| 4 | tablespoons extra virgin olive oil, divided |
| 3 | tablespoons balsamic vinegar |
| 2 | tablespoons capers, drained |
| 1 | teaspoon brine from capers |
| 1/2 | teaspoon ground black pepper, divided |
| 1 | pound fresh red & yellow tomatoes, cut in 1 inch pieces |
| 3/4 | cup thinly sliced fresh basil |
| 1/2 | cup thinly sliced red onion |
| 1/2 | teaspoon garlic powder |
| 1/8 | teaspoon kosher salt |
| 1 | Preheat oven to 350°F. Slice bread 1/2 inch thick. Tear into bite-size pieces. Spread in single layer on a baking sheet. Bake 12-15 minutes, turning once, until bread is crisp on the edges, not toasted all the way through. Cool. |
| 2 | In a large bowl, whisk together 3 tablespoons olive oil, vinegar, capers, brine and 1/4 teaspoon pepper. Add tomatoes, basil and red onion. (Mixture can be made ahead to this point). |
| 3 | Preheat grill to high heat. Drizzle remaining 1 tablespoon olive oil over chicken tenders. Combine garlic powder, salt and remaining 1/4 teaspoon pepper in a small bowl. Sprinkle over tenders and rub together to evenly coat with seasoning. |
| 4 | Grill tenders 2-3 minutes on each side until grill-marked and cooked through (170°F). |
| 5 | Gently mix bread into tomato mixture. Slice chicken into smaller pieces if desired and fold into bread salad with feta cheese. Serve immediately for a crunchy bread salad, or, let stand until bread is softened. |
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