Turkish-Inspired Chicken and Bulgur Salad with Pomegranate

Cook the bulgur: Place 1 cup of fine bulgur in a medium bowl. Pour 1.5 cups of hot water over the bulgur, cover the bowl, and let it sit for 15 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork.

Cook the chicken: Season the 2 boneless, skinless chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil and cook the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from skillet, let rest for 5 minutes, then shred or dice into bite-sized pieces.

Prepare the dressing: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of pomegranate molasses, and 1 tablespoon of lemon juice.

Combine ingredients: In a large bowl, combine the cooked bulgur, shredded chicken, 1/2 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, and 1/2 cup of pomegranate seeds.

Dress and serve: Pour the prepared dressing over the salad ingredients and toss gently to combine. Serve immediately or chill for later.