Bulgur Salad

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Serves 4 | Prep/Cook Time: 30 Min
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Calories
328
Protein
28g
Sodium
41mg
Sat.Fat
1g
INGREDIENTS
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)
INSTRUCTIONS
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.
Perdue