Chicken bulgur salad


Chicken bulgur salad

Servings: 4

Preparation time: 40 min



1 cup water

1/2 cup uncooked bulgur

1 1/2 cups cubed cooked chicken breast

1 can (14 oz) artichoke hearts, drained, coarsely chopped

1 cup finely chopped fresh parsley

1 cup grape tomatoes, cut in half

1/3 cup light Northern Italian dressing with basil and Romano cheese

2 tablespoons lemon juice



1. In 2-quart saucepan, heat water to boiling; stir in bulgur. Return to boiling; reduce heat. Cover; simmer 8 minutes or until liquid is absorbed. Rinse with cold water; drain well.

2. In large bowl, stir together all remaining ingredients. Add bulgur; toss gently to coat.



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