Bulgur Greek Salad

• 1-1/2 cups bulgur
• 3 cups boiling water
• 1/4 cup plus 2 tablespoons lemon juice, divided
• 1 teaspoon salt, divided
• 1-1/4 cups cubed cooked chicken breast
• 1-1/4 cups chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/3 cup Greek olives
• 1/4 cup minced fresh parsley
• 1/4 cup roasted sweet red peppers, drained and chopped
• 1/4 cup chopped red onion
• 3 tablespoons minced fresh basil
• 3 tablespoons olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup crumbled feta cheese

1. Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well.
2. In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur.
3. In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.

bulgur, boiling water, lemon juice, salt, chicken, cucumber, cherry tomatoes, olives, fresh parsley, sweet red peppers, red onion, fresh basil, olive oil, oregano, pepper, cayenne pepper, feta cheese

Taken from www.tasteofhome.com/recipes/bulgur-greek-salad/ (may not work)