Bulgur wheat is a versatile starting point for interesting, grainy salads. This hearty main dish salad is filled with nuggets of tender chicken and the light sweetness of summer tomatoes, grapes, and dried dates.
Heat orange juice in medium bowl in microwave until very hot (or in medium saucepan on stovetop). Remove bowl from microwave; stir in bulgur. Cover and refrigerate 30 minutes.
Heat 1 tablespoon oil in large skillet over medium high heat. Add chicken and garlic; cook and stir 8 to 10 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Meanwhile, whisk remaining 2 tablespoons oil and lemon juice together until well blended.
Take bulgur from fridge; all the liquid should be absorbed. Stir in the chicken with any cooking juices, tomatoes, grapes, and dates. Stir in olive oil and lemon juice mixture. Season with salt and pepper. Gently toss in arugula and parsley; sprinkle with pine nuts. Serve at room temperature or chilled, garnished with lemon wedges.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.