2 whole chicken breasts, halved, skinless and boneless
3/4 cup bulgur
3/4 cup boiling water
1 teaspoon dill weed
1/2 teaspoon dried mint leaves
1/2 teaspoon marjoram
2 tablespoons olive oil
2 medium carrots, shredded
1 green pepper, finely chopped
1 red pepper, finely chopped
2 scallions, chopped
1/2 pint cherry tomatoes, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/4 cup mayonnaise

In small bowl, place bulgur and add water; cover and set aside about 20 minutes until fluffy and soft. In shallow baking pan, place chicken in single layer. In small bowl, mix together dill weed, mint, marjoram and oil; brush half of mixture over chicken. Set oven temperature control at broil. With rack about 6 inches from heat, broil chicken 5 minutes. Turn chicken and brush with remaining oil-herb mixture; broil about 4 minutes more or until fork can be inserted in chicken with ease. Remove from oven and set aside to cool. In large bowl, mix together carrots, green pepper, red pepper, scallions and cherry tomatoes. Cut chicken in 1/2-inch square pieces and add to vegetables. Stir in bulgur. In small bowl, mix together salt, pepper, lemon juice, vinegar and mayonnaise; add to chicken and vegetables and toss gently to mix. Makes 6 servings.