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15 minutes
15 minutes
- 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
- Heat water in a 2-quart saucepan until boiling, then add bulgur. Let it return to boiling, then reduce heat, cover, and simmer for 8 minutes or until liquid is absorbed. Once done, rinse with cold water and drain well.
- Combine all remaining ingredients in a large bowl and gently toss to evenly coat the bulgur.
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