Chicken Tabouleh Salad

1 lb (0.5 kg) boneless chicken breasts (approximately 3 breasts)

1/2 cup (125 mL) water, for poaching

1 cup (250 mL) bulgur wheat (cracked wheat)

2 cups (500 mL) water

1/2 cup (125 mL) dried apricots cut into quarters

1/2 cup (125 mL) currants

1 cup (250 mL) English cucumber, cubed

2 tsp (10 mL) dried mint

1 1/2 tsp (7.5 mL) dried basil

3 tbsp (45 mL) balsamic vinegar

1 tbsp (15 mL) lemon juice

2 tsp (10 mL) olive oil

1/2 tsp (2.5 mL) chopped garlic

1 Poach chicken breasts in water in covered skillet turning at least once during cooking.
2 Bring 2 cups of water to boil and add bulgur, cover and simmer for approximately 12 - 15 minutes (not mushy). Drain and cool in refrigerator.
3 When cooked, dice chicken and refrigerate.
4 Make dressing by whisking together, olive oil, vinegar, lemon juice, garlic, basil and mint (rub the herbs between fingers to crush when adding to mixture).
5 When chicken and bulgur are both cool, add apricots, currants, cucumber, and mix well. Mix in dressing. Let salad sit in refrigerator for at least 1 hour.