Ingredients

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

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.