1. Season chicken with 1/4 teaspoon of the salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Brown chicken, 1 minute per side, until golden. Remove.
2. In same skillet, saute onion and mushrooms for 5 minutes or until tender. Add bulgur; cook, stirring, 1 minute to toast. Add broth, carrots, cranberries, poultry seasoning and remaining garlic salt; mix well.
3. Place chicken on top of bulgur mixture in skillet. Cover; bring to boiling. Reduce heat to medium low; simmer 15 minutes until chicken registers 160 degrees F on instant-read thermometer, liquid is absorbed and bulgur is tender. Remove chicken from skillet; cut each piece crosswise into slices. Place generous 2/3 cup bulgur onto each plate; fan chicken on top. Serve with spinach salad, if desired.