Cut boneless and skinless chicken breast into cubes. Place them into the bowl, and season with parsley flakes, dry tarragon, and salt. Toss it until you coat the chicken with herbs.

Add the oil to the pan and heat over medium-low heat., and then add chicken cubes. Saute chicken cubes with occasional stirring. Saute it just until the outside of the chicken is no longer pink.

Add water to cover the chicken cubes. Simmer it on low heat until the water evaporates and the chicken cubes are cooked through.

In the electric kettle, heat the water.

Put uncooked bulgur in an air-tight container, and add salt.

Pour the boiling water over the bulgur (the water level above the bulgur should be finger-tickled). Put the lid on, and let it soak for 30 minutes.

Strain the bulgur if there is any leftover of the water.

In a bowl add yogurt, dry dill weed, parsley flakes, pepper, salt, and lemon juice. Whisk together until smooth. Taste it, and add more pepper or salt if necessary.

Wash and cut tomato, and lettuce.

Put the lettuce into a bowl, and drizzle with No Mayo Ranch dressing. Toss it well, taste it, then decide if you want to use more dressing.

Top the salad with tomato, bulgur, and chicken cubes.

Drizzle the salad with a bit more dressing (optional).