1. Combine water and cracked wheat, refrigerate overnight. 2. Cut cucumber
in half lengthwise, core, dice. 3. Halve and slice radishes. Core, seed and
dice the yellow pepper. 4. In large bowl, combine chicken, radishes, yellow
pepper, mint,
cucumber, vinaigrette, lemon juice, and (3/4 tsp salt).* 5. Slice green
onion. Sprinkle parsley and green onion over chicken
mixture. Do not stir in. Refrigerate overnight. 6. To serve: add
cracked wheat to chicken mixture, tossing well until
mixed. Serve on lettuce-lined plates on spoon into red pepper
halves. (*Note: I would omit the salt but have put it in here in
brackets Serve with cherry tomato halves mixed with chick peas, and sliced
peaches with Ricotta Cream.

Makes 6 servings.