With fresh tastes and crunchy textures, this cold salad is great for a hot afternoon. It holds well once prepared and will keep in the refrigerator for up to three days. Serve with toasted pita chips.
Cooking Light AUGUST 2005
Combine bulgur and boiling water in a large bowl; let stand 30 minutes. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through mint), and toss gently to combine.
Combine lemon juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over salad; toss gently to coat.
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