Greek Bulgur Salad with Chicken

from Cooking Light

4 1/2 cups water
3 cups uncooked medium bulgur
3/4 c. fresh lemon juice (about 3 lemons), divided
2 t. salt, divided
2 1/2 c. chopped skinless boneless rotisserie chicken breast
2 1/2 c. chopped peeled cucumber
2 c. halved grape tomatoes
1 c. chopped fresh parsley
1/2 c. thinly sliced fresh basil
1/2 c. finely chopped red onion
1/2 c. (2 oz) crumbled feta cheese
1/2 c. extravirgin olive oil
1/2 t. black pepper
10 kalamata olives, pitted and chopped (optional)

1. Combine water, bulgur, 1/2 c. juice, and 1 t. salt in a large saucepan, bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.

2. Combine remaining 1/4 c. juice, remaining 1 t. salt and remaining ingredients in a large bowl, toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill. Yield: 10 servings.