Warm Chicken, Pear And Chickpea Salad - cooking recipe

Ingredients

1 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp orange juice
None None Warm Chicken, Pear and Chickpea Salad
1 None onion, chopped
12 oz chicken thighs, trimmed, sliced
9 oz cherry tomatoes, halved
1 None red pepper, seeded, sliced
1 None pear, cored, sliced
2.5 oz bulgur wheat
1 (13.5 oz) can chickpeas, drained, rinsed
3.5 oz baby arugula or spinach leaves
None None crusty bread, to serve

Preparation

For the vinaigrette, whisk together olive oil, vinegar and orange juice. Season to taste. Set aside.
Heat a large frying pan over medium heat. Lightly coat with olive oil. Saute onion for 2-3 mins, until tender. Add chicken and cook, stirring, for 4-5 mins, until cooked through. Add tomatoes, pepper and pear. Saute for 1-2 mins, until softened. Remove from heat and let cool slightly.
Meanwhile, cover bulgur wheat with 3/4 cup boiling water. Set aside for about 5 mins, until all water is absorbed. Fluff up with a fork to separate grains. Add chicken mixture, chickpeas, arugula and vinaigrette. Toss to combine. Serve warm, with crusty bread.