Ingredients

1 1/2 cups water

1/2 cup bulgur

2 medium tomatoes, chopped

1 cup finely chopped, seeded cucumber

1 cup finely chopped flat-leaf parsley

1/3 cup thinly sliced green onions

1/4 cup chopped fresh mint or 1 tablespoon dried mint, crushed

1/3 to 1/2 cup lemon juice

1/4 cup extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

12 large romaine leaves

18 ounces grilled or broiled skinless, boneless chicken breast halves,* sliced

Preparation

  1. In a large bowl combine the water and bulgur. Let stand for 30 minutes. Drain bulgur through a fine sieve, using a large spoon to push out excess water. Return bulgur to bowl. Stir in tomatoes, cucumber, parsley, green onions, and mint.
  2. For dressing, in a screw-top jar combine lemon juice, oil, kosher salt, and pepper. Cover and shake well. Pour dressing over the bulgur mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Bring to room temperature before serving.
  3. For each serving, place 2 romaine leaves on a serving plate. Top each with 2/3 cup of the bulgur mixture and 3 ounces of the cooked chicken.