Bulgur wheat adds a good amount of protein and also tends to fill you up faster than pasta while adding a nice, nutty bite. I love this for its simplicity and how tasty it is. It also lasts for a couple of days in the refrigerator which makes it perfect for a quick lunch.

Ingredients

4 serv.

Bulgar wheat↗1 cup
chicken broth↗1 cup
warmed
red wine vinegar↗2 tablespoons
garlic cloves↗2
mashed into a paste
kosher salt↗1 1⁄2 teaspoons
Dijon mustard↗1 tablespoon
extra virgin olive oil↗1 1⁄2 tablespoons
black pepper↗1 teaspoon
freshly ground
large tomatoes↗3
diced
fresh basil↗1⁄3 cup
julienned
chicken breasts↗10 ounces
cooked and diced
fresh mozzarella cheese↗4 1⁄2 ounces
diced

Step-by-step instructions

1
Put bulgur wheat in a medium size bowl and pour heated chicken broth over it. Mix well and allow to sit at room temperature for 30 - 45 minutes. This will soften the wheat but still leave it al dente, or with a bite.
2
When bulgur wheat has reached desired tenderness, add the red wine vinegar, garlic, salt, dijon mustard, olive oil and pepper and mix thoroughly. Taste mixture for seasoning and adjust slightly if needed.
3
Add the tomatoes, basil, chicken and mozzarella and combine thoroughly. Taste for seasoning once again and adjust as needed. I find that I might need a touch more acid and salt at this point, depending upon how acidic your tomatoes were and how your cooked chicken was seasoned.
4
Allow to sit for 10 minutes at room temperature to let the flavors to combine. Serve on bed of chopped romaine lettuce dressed with a bit of extra virgin olive oil and vinegar, if desired.

Source: food.com

Original recipe ↗

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