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Makes 5 servings, about 3/4 cup each.
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Cover and store any leftover salad in the refrigerator for up to 4 days.
Substitute quinoa for the bulgur. To prepare, rinse 1 cup quinoa; drain. Heat large nonstick skillet on medium-high heat. Add quinoa; cook and stir until quinoa is dried and golden brown. Remove from heat; place in medium bowl. Bring 1-1/2 qt. (6 cups) salted water to boil in medium saucepan. Add quinoa; stir. Simmer 10 to 12 min. or until tender; drain well. Let stand 10 min. (You will have about 3 cups of cooked quinoa.) Place in medium bowl; fluff with fork. Add remaining ingredients; mix lightly.
Serve with grilled chicken breasts.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.