Greek Bulgur Salad

Self Magazine was kind enough to send me some "heart healthy" Greek recipes, and this one looks both heart healthy AND South Beach friendly.

Greek Bulgur-Chicken Salad
Serves 4
12 oz chicken breast tenders
1 1/2 cups bulgur
6 tablespoons fresh lemon juice, divided
1 teaspoon salt, divided
1/4 cup thinly sliced fresh basil
1/4 cup finely chopped red onion
1/2 cup chopped fresh parsley
1 1/4 cups peeled and chopped cucumber
1 cup diced tomato
5 tablespoons crumbled feta
10 kalamata olives, pitted
1 tablespoon plus 1 1/2 tsps extra-virgin olive oil
1/4 teaspoon black pepper

Poach chicken in 2 cups boiling water in a medium pot over medium-high heat for 10 to 15 minutes. Cool, dice and set aside. Bring bulgur, 1/2 cup water, 2 tbsp lemon juice and 1/2 tsp salt to a boil in a large saucepan over medium-high heat. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand until bulgur absorbs liquid, about 15 minutes. Uncover and cool to room temperature. Transfer to a bowl and combine with remaining 4 tbsp lemon juice and remaining 1/2 tsp salt. Add chicken and remaining ingredients; toss well to combine. Cover and chill before serving.