Chicken Bulgur Salad

• 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

1. Bring 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.
2. Combine chicken and remaining ingredients in a large bowl, tossing to coat. Add bulgur; toss gently to coat.
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water, chicken, fresh parsley, quartered artichoke hearts, grape tomatoes, light northern italian salad dressing with basil, lemon juice

Taken from www.myrecipes.com/recipe/chicken-bulgur-salad (may not work)