Greek Bulgur Salad With Chicken

From Cooking Light Issue 4/06. EVERYONE we're shared this with LOVES it. Great meal for us busy folks since it gets better the longer it sits.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2 1⁄4 cups water
• 1 1⁄2 cups bulgur, uncooked
• 1⁄4-1⁄3 cup fresh lemon juice
• 1  teaspoon salt
• 1 1⁄4 cups  cooked chicken
• 1 1⁄4 cups cucumbers, chopped
• 1  cup tomatoes, chopped
• 1⁄2 cup fresh parsley
• 1⁄4 cup fresh basil
• 1⁄4 cup red onion, chopped
• 1⁄4 cup feta cheese, crumbled
• 1⁄8 cup olive oil
• 1⁄4 teaspoon black pepper
• 4  ounces black olives, sliced

Directions

1. Combine water, bulgur, 1/4 cup lemon juice & 1/2 tsp salt in a large pot.
2. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 5 minutes.
3. Remove from heat; let stand 15 minutes or till all liquid is absorbed (if not using bulgur, you will need to adjust cooking for the grain being used). Uncover and cool to room temperature.
4. Combine 1/8 cup lemon juice, 1/2 tsp salt and remaining ingredients in a large bowl; toss to combine.
5. Add cooled bulgur to mixture; toss well to combine. Cover and chill.