with Bulgur, Tomato and Cucumber Salad
Ingredients: Chicken tenders • Bulgur wheat (wheat) • Roma tomatoes • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil).
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Bulgur Wheat
0.5 cup
Mayonnaise
2 tbsp
Mini Cucumber
1 unit(s)
White Wine Vinegar
2 tbsp
Panko Breadcrumbs
0.33 cup
Feta Cheese, crumbled
0.25 cup
Spring Mix
56 g
Tomato
1 unit(s)
Seed Blend
28 g
Sugar
0.5 tsp
Oil
4 tbsp
Pepper
0.375 tsp
Salt
0.25 tsp
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- To a medium pot, add 1/2 cup (1 cup) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Roughly chop seed blend.
- Add bulgur to the boiling water. Stir to combine, then remove from heat.
- Cover and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, in a shallow dish, combine chopped seeds, panko, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Pat chicken dry with paper towels, then season with salt and pepper.
- To a medium bowl, add mayo. Add chicken and toss, until chicken tenders are coated with mayo.
- Working with one tender at a time, press both sides into seed-panko mixture to coat completely.
- Transfer chicken to a foil-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top.
- Roast in the middle of the oven for 12-14 min, flipping halfway through, until cooked through.**
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Cut tomato into 1/4-inch pieces.
- In a large bowl, whisk together vinegar, 1/2 tsp (1 tsp) sugar, 3 tbsp (6 tbsp) oil and 1/4 tsp (1/2 tsp) salt.
- When bulgur is done, fluff with a fork. Add bulgur, cucumbers, tomatoes and spring mix to the large bowl with dressing. Season with salt and pepper, then toss to combine.
- Divide bulgur salad between plates. Top with chicken tenders.
- Sprinkle feta over top.
940
kcal
Calories
53
g
Fat
8
g
Saturated Fat
65
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
54
g
Protein
145
mg
Cholesterol
660
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
4
mg
Iron
