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 substitute, 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. NOTES : This recipe calls for 1 cup English cucumber, cubed. However, I think results would be similar with regular cucumber that has been peeled and seeded. This recipe lists 3 tablespoons balsamic vinegar, but, since I am allergic to vinegar, I have listed it as "balsamic vinegar substitute" and hope I can come up with one. Serve on a bed of lettuce or in pita halves. Entered to MasterCook by Ellen in Toronto, Canada Recipe by: Ontario Chicken Producers Marketing Board Posted to EAT-LF Digest by "Ellen Pickett" on Apr 9, 1999,