Chicken Bulgur Salad
8 ingredients
4 steps
Ingredients
- 1 cup water
- 1/2 cup uncooked quick-cooking bulgur
- 1 1/2 cups cubed cooked chicken breast (about 1/2 pound)
- 1 cup finely chopped fresh parsley
- 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 1 cup grape tomatoes, halved
- 1/3 cup light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)
- 2 tablespoons fresh lemon juice
Directions
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1Bring 1 cup water to a boil in a medium saucepan; stir in bulgur. Return to a boil; reduce heat, cover, and simmer 8 minutes or until liquid is absorbed. Drain bulgur, and rinse with cold water; drain well.
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2Combine chicken and remaining ingredients in a large bowl, tossing to coat. Add bulgur; toss gently to coat.
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