Honey-Rosemary Chicken and Bulgur with Parmesan Kale Salad | Publix Super Markets

Ingredients

• 1/4 cup + 1/2 teaspoon kosher salt, divided
• 1 1/2 cups orange juice, divided
• 6 1/2 cups water, divided
• 2 split chicken breasts (about 1 3/4 lb)
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 1/4 cup honey
• 1 tablespoon ginger spice paste
• 1/2 teaspoon pepper, divided
• 1 small yellow onion, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1 cup pre-sliced fresh baby portabellas
• 1 egg, beaten (or 1/4 cup egg substitute)
• 1 (5.25-oz) box tabbouleh wheat salad (1 cup bulgur)
• 1/2 cup light Asian sesame dressing
• 2 lemons, juiced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 cup grape tomatoes, halved
• 8 oz fresh-cut kale leaves
• 3/4 cup shredded Parmesan cheese
• 1 (2-oz) package slivered almonds (optional)