Ingredients:
4 1/2 cups water
3 cups uncooked medium bulgur
3/4 cup fresh lemon juice, divided
2 teaspoons salt, divided
2 1/2 cups chopped chopped skinless boneless rotisserie- cooked chicken breasts
2 1/2 cups chopped peeled cucumbers
2 cups halved grape tomatoes
1 cup chopped fresh parsley
1/2 cup thinly sliced fresh basil
1/2 cup finely chopped red onions
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted & chopped
Directions:
Combine water, bulgur, 1/2 cup juice and 1 teaspoons salt in large saucepan and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes.
Remove from heat, let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
Combine remaining 1/4 cup juice, remaining 1 tsp salt, and remaining ingredients in a large bowl, toss to combine.
Add cooled bulgur mixture, toss well to combine. Cover & chill.
Servings: 10
Time preparation: 20 min.
Time total: 20 min.