|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)|
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.