Chicken and Bulgur Salad With Peaches

Ingredients

• Bulgur

  Dry

  ⅔ cup or 93g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Arugula

  Raw

  4 cup or 80g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Peaches

  Raw

  2 medium or 300g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Rice wine vinegar

  2 tbsp or 30g

Directions

1. Cook the bulgur according to package instructions. Drain, rinse under cold water, and let dry on paper towels.
2. Heat a grill pan over high heat and coat with cooking spray. Season the chicken with salt and pepper.
3. Grill the chicken, turning occasionally, until it reaches an internal temperature of 165°F, about 6 to 7 minutes. Let rest for 3 minutes, then slice against the grain.
4. In a large bowl, combine the bulgur, arugula, tomatoes, and peaches.
5. Add olive oil, rice wine vinegar, and additional salt to taste. Toss to coat.
6. Divide the salad among plates and top with the grilled chicken slices.

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