package (1 pound) PERDUE® FIT 'N EASY® Skinless & Boneless Chicken Breast Tenderloins
2
tomatoes, peeled, seeded and chopped
1/4
cup chopped fresh basil leaves
2
tablespoons extra-virgin olive oil
2
tablespoons red wine vinegar
1
clove garlic, minced
1
tablespoon chopped fresh mint leaves
Salt and ground pepper to taste
1
head romaine lettuce, separated into leaves
1/2
cup minced fresh parsley (optional)
Prepare bulgur according to package directions. Meanwhile, in large saucepan or skillet over high heat, bring 2 inches water to a boil. Add chicken tenders; reduce heat to medium-low. Cover and poach 7 to 10 minutes until cooked through. Let tenders cool in liquid about 10 minutes. Shred chicken into bite-sized pieces.
In medium-sized bowl, toss bulgur with chicken, tomatoes, basil, oil, vinegar, garlic, and mint; season with salt and pepper. To serve, mound salad on a bed of romaine lettuce; garnish with parsley.
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