Kale Salad with Chicken and Pears | RICARDO

Ingredients

• 3/4 cup (180 ml) water
• 1/2 cup (90 g) fine bulgur
• 1/3 cup (75 ml) olive oil
• 1/3 cup (75 ml) lemon juice
• 2 pears, ripe but firm, cored and diced
• 2 cups (340 g) cooked chicken, shredded
• 4 cups (120 g) kale, stems removed, leaves thinly sliced
• 1/2 cup (75 g) dried cranberries, chopped
• 1/2 cup (55 g) roasted sliced almonds
• 1/3 cup (15 g) mint leaves, finely chopped
• 4 green onions, thinly sliced