Mediterranean Chicken Salad

2 cups boiling water
1 cup uncooked bulgur wheat
1-1/2 tsp. salt
3 cups chopped, cooked chicken
1 cup grape tomatoes, halved
2 cloves garlic, pressed or chopped
¾ cup fresh parsley, finely chopped
1/3 cup vinaigrette (Penzey’s Greek dressing mix is good, or your favorite)
¼ cup finely chopped red onion
½ cup (about 4 oz) crumbled feta cheese
1 medium cucumber, peeled and chopped
1 head Bibb or Romaine lettuce

Combine bulgur and boiling water.  Add half the salt, cover and let stand for 20 minutes or until tender.  Drain and rinse with cold water.  Combine with all other ingredients except lettuce and toss.  Serve over Bibb or Romaine lettuce.