Greek Bulgur Salad with Chicken

This recipe is one of my favorite go-to meals because it is quick, hearty, healthy, and delicious. Sometimes I don't add chicken to make it vegetarian and I never add the olives (I don't like olives), but try it out and experiment with what you like.
One other thing. The recipe I'm about to share makes 10 servings. I always half the recipe.

41/2 c. water
3 c. uncooked medium bulgur
3/4 c. fresh lemon juice (about 3 lemons) divided
2 tsp. salt, divided
21/2 c. chopped skinless, boneless rotisserie chicken breast
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. crumbled feta cheese
1/4 c. extra virgin olive oil
1/2 tsp. black pepper
10 kalamata olives, pitted and chopped

1. Combine water, bulgur, 1/2 cup juice, and 1 tsp. salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature. (I don't cool to room temperature because I'm usually in a hurry. I also like that the warm bulgur melts the cheese a bit)

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

For documenting purposes, this recipe came from Cooking Light magazine, March 2006.