INGREDIENTS
1 cup
water
1/2 cup
uncooked quick-cooking bulgur
1 1/2 cups
cubed cooked chicken breast (about 1/2 pound)
1 cup
finely chopped fresh parsley
1 14 ounce can
quartered artichoke hearts, drained and coarsely chopped
1 cup
grape tomatoes, halved
1/3 cup
light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)
2 tbsp
fresh lemon juice