Ingredients

The following ingredients have 4 Servings
  • 3/4 cup bulgur
  • 1 1/2 cups boiling water
  • 1 tbsp oil
  • 4 boneless, skinless chicken breasts
  • 8 ounces arugula
  • 3/4 cup parsley (flat leaf, chopped)
  • 3/4 cup min (chopped)
  • 7 ounces cherry tomatoes (halved)
  • 1/2 cup pine nuts (toasted)
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • salt and black pepper

Instruction

  • Place the bulgur and boiling water in a bowl. Let soften for about 10 minutes or until the bulgur has absorbed the water.
  • Heat the oil in a skillet over medium high heat. Salt and pepper the chicken breasts and add them to the pan. Cook for about 5 minutes on each side or until temp of 165. Remove from the heat and let cool.
  • Add the arugula, parsley, mint, tomatoes and pine nuts to the bowl with bulgur.
  • Thinly slice the chicken and add it to the bowl.
  • Whisk together the lemon juice, olive oil and salt and pepper in a small bowl. Pour over the salad and toss to combine.