Directions

1. In a medium pot combine bulgur with 2 cups cold water. Place over high heat; bring to boiling. Reduce heat to medium-low; simmer, covered, 12 to 15 minutes or until tender. Drain excess liquid; set bulgur aside to cool.
2. Meanwhile, preheat oven to 350°F. Place chicken on a baking sheet. Coat both sides of chicken with nonstick cooking spray. Sprinkle both sides with garlic?herb seasoning; season with pepper to taste.
3. Bake 20 minutes or until an instant-read thermometer registers 165°F. Remove from oven. Let chicken stand until cool enough to handle. Shred or chop chicken; set aside.
4. In a large salad bowl combine onion, carrot, bell pepper, cucumber, lemon juice, zest, jalapeño and oil. Add chicken and bulgur; stir to combine. Sprinkle with parsley. Place spinach on 4 plates. Spoon salad on spinach, and serve.