Bulgur wheat is a nutritious Middle Eastern grain we can’t get enough of. It’s tender, slightly chewy, and adds a hearty consistency to this chicken salad. Oh, and did we tell you how much we love the tzatziki dressing?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Baby Gem Lettuce
Prep and cook the bulgur: Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve the tomatoes and olives. Thinly slice the baby gem(s) into 1/4-inch slices. Mince or grate the garlic. Finely chop 2 tsp oregano leaves (double for 4 people.) Zest, then juice the lemon. Coarsely grate 1 cucumber (double for 4 people) and thinly slice the remaining cucumber(s) into 1/4-inch rounds.
Add the bulgur to the boiling water. Cover, and reduce heat to medium. Cook until bulgur is tender, 8-10 min.
Make the tzatziki dressing: Meanwhile, in a small bowl, combine the grated cucumber, yogurt, half the oregano, half the lemon zest, 1 tbsp lemon juice (double for 4 people), 1 tbsp water (double for 4 people), pinch of garlic and a drizzle of oil. Season with salt and pepper.
Marinate the chicken: In a large bowl, toss the chicken tenders with the smoked paprika, remaining lemon zest, remaining garlic, remaining oregano and a drizzle of oil. Season with salt and pepper.
Cook the chicken: Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until the chicken is golden-brown, 2-3 min per side.
Finish and serve: Drain and return the bulgur to the pot. Fluff the bulgur with a fork and season with salt and pepper. Thinly slice the chicken. Plate the bulgur, then top with the lettuce, tomatoes, cucumber slices and olives. Add the sliced chicken and drizzle over the tzatziki dressing. Enjoy!