Greek Bulgur Salad with Chicken

Ingredients

• 0.5 teaspoon pepper black
• 3 cups bulgur uncooked
• 2.5 cups chicken breast boneless skinless chopped
• 2.5 cups cucumber peeled chopped
• 0.3 cup olive oil extravirgin
• 2 ounces feta cheese crumbled
• 0.5 cup basil fresh thinly sliced
• 0.5 cup basil fresh thinly sliced
• 1 cup parsley fresh chopped
• 2 cups grape tomatoes halved
• 10  kalamata olives pitted chopped
• 0.8 cup juice of lemon fresh divided ( 3 lemons)
• 0.5 cup onion red finely chopped
• 2 teaspoons salt divided
• 4.5 cups water 

Equipment

• bowl
• sauce pan

Directions

1. Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes.
2. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
3. Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine.
4. Add cooled bulgur mixture; toss well to combine. Cover and chill.