Feel free to swap in smoked wild salmon or trout for the chicken if you prefer.
Prepare bulgur according to package directions, omitting salt and fat. Spread out on a baking sheet; let stand until completely cool, 5 to 10 minutes.
Whisk together oil, lemon zest, lemon juice, pepper and salt in a medium bowl. Add tomato, cucumber, parsley, scallions and mint; toss to combine. Add bulgur and chicken; toss to combine. Sprinkle with pine nuts.