Roasted Chicken & Bulgar Salad

I got a recipe from Kelly, who got a recipe from Cooking Light magazine and we’ve been cooking this recipe for dinners and lunches ever since. I’ve made adjustments to this recipe to get it to our liking. We took this to game night last Friday with friends and I was asked to share. The recipe makes a huge batch, be sure to half the recipe unless you are feeding eight or more people.

41/2 c. water
3 c. uncooked medium bulgur
3/4 c. fresh lemon juice (about 3 lemons) divided
2 tsp. kosher salt, divided
4 grilled, boneless / skinless chicken breasts
2 c. halved grape tomatoes or roasted tomatoes or sun-dried tomatoes or mixture
1 cucumber seeded and diced
1 bell pepper, red preferably, seeded and diced
1/2 c. chopped fresh parsley
1/2 c. thinly sliced fresh basil
1 small finely chopped red onion
1 to 1+1/2 c. crumbled feta cheese
1/4 c. best quality extra virgin olive oil
1/2 tsp. freshly ground black pepper

Combine water, bulgur, 1/2 cup juice, and 1 tsp. salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.

Combine remaining 1/4 c. juice, remaining 1 tsp. salt and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.