I decided to try something new.  Craig and I love Greek/middle Eastern food, so I thought this was a great option.  Just finished putting the salad together, and it tastes WONDERFUL!
Chicken and Feta Tabbouleh

Yield:  4 servings (serving size: 1 1/2 cups)

¾  cup uncooked bulgur
1 cup boiling water

2 cups chopped skinless, boneless rotisserie chicken breast

1 cup tomato, diced

1 cup English cucumber, diced

¾  cup chopped fresh parsley

½ cup (2 ounces) crumbled feta cheese

1/3 cup green onion, finely chopped

¼ cup fresh mint, chopped

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon garlic, minced

¼ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon black pepper

1. Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed.

2. Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.