Ingredients
1
cup water
1/2
cup uncooked bulgur
1 1/2
cups cubed cooked chicken breast (about 1/2 lb)
1
can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1
cup finely chopped fresh parsley
1
cup grape tomatoes, cut in half
1/3
cup light Northern Italian dressing with basil and Romano cheese
2
tablespoons fresh lemon juice
Preparation
In 2-quart saucepan, heat water to boiling; stir in bulgur. Return to boiling; reduce heat. Cover; simmer 8 minutes or until liquid is absorbed. Rinse with cold water; drain well.
In large bowl, stir together remaining ingredients. Add bulgur; toss gently to coat.
