Chicken bulgur salad
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.