Mediterranean salad bowl with tomato bulgur, orange fillets and chicken breast

Ingredients for 4 servings:

• 200 g bulgur (buckwheat bulgur)
• 2 tomatoes, fresh
• 8 tomatoes, dried in oil, from the jar
• a few stalks of parsley
• 1 tbsp tomato paste
• 2 large lettuce hearts
• 2 oranges
• 1 cucumber(s), organic
• 16 m.-large olives, green, pitted
• 700 g chicken breast
• some walnuts
• some olive oil, high-quality
• salt and pepper
• some honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

very easy preparation

Prepare the buckwheat bulgur in a small pot according to the package instructions. Meanwhile, wash the fresh tomatoes, cut them into small cubes like the sun-dried tomatoes, and wash, shake dry, and chop the parsley. Once the soaking is complete, stir the tomato paste and diced tomatoes with the chopped parsley into the bulgur and cover the pot. Tear the lettuce hearts into bite-sized pieces, wash them, and then divide them between large plates. Wash and dry the oranges, peeling them with a sharp knife, including all the white parts. Fillet the peeled oranges over a small bowl using a sharp knife. This works best by cutting out the fillets along the skins and catching the juice that runs out in the bowl. Squeeze the remaining skins well and also collect the juice. Arrange about 4-5 orange segments per plate around the edge of the salad. Wash and slice the cucumber. Since the cucumber is not peeled, I personally prefer organic quality. Cut the green pitted olives into rings. Arrange the cucumber slices and olive rings nicely on the plates. Briefly roast the walnuts in a non-stick pan without oil and set aside. Remove the chicken breast from the refrigerator, rinse under cold water, and pat dry with kitchen paper. Cut the meat into bite-sized pieces and fry in hot olive oil until well cooked, seasoning with salt and pepper to taste. Arrange the still-warm tomato bulgur with the chicken breast and the roasted walnuts on the salad. Finally, mix the reserved orange juice with a little olive oil, season with a little honey, salt, and pepper, and drizzle evenly over the salad. If you like, you can drizzle some extra olive oil over the plates if the orange dressing isn’t enough.