1/2c.H-E-B White Wine Vinegar,
1Tbsp.H-E-B Dijon Mustard,
2 tsp.fresh minced garlic,
4drops Sriracha Hot Sauce,
1/2c.H-E-B Extra Virgin Olive Oil,
1/4c.Central Market Quick Cooking Bulgur Wheat,
1 1/4c.Central Market Organics Low Sodium Chicken Broth,
2c.fresh broccoli florets, cut into bite-sized pieces,
1 1/2 tsp.dried sage,
1boneless , skinless chicken breast, cooked and shredded,
1Prepare the dressing by whisking the vinegar, honey, mustard, garlic and hot sauce together. Slowly add the oil in a consistent stream as you whisk continuously. Set aside in the refrigerator.
2Prepare bulgur according to package directions, using chicken broth in place of water.
3Mix the broccoli, apricots, sage and chicken into the bulgur. Top with dressing and toss to coat well. Plate each serving and enjoy!
Calories: 490, Total Fat: 25g, Saturated Fat: 2.5g, Sodium: 203mg, Carbohydrates: 41g, Dietary Fiber: 8g, Protein: 31g