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Herbed chicken, peach & feta salad

Dill, mint and basil really bring this bulghar wheat dish to life- use a ready-cooked chicken to save time and add the herbs and dressing at the last minute

  • Prep: 20 mins
    plus soaking and cooling- no cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 537
  • Carbohydrates 25
  • Saturated Fat 7
  • Sugar 7
  • Protein 47
  • Fat 28
  • Fibre 2
  • Salt 1.3

Nutrition per serving

  • Calories 537
  • Carbohydrates 25
  • Saturated Fat 7
  • Sugar 7
  • Protein 47
  • Fat 28
  • Fibre 2
  • Salt 1.3

Ingredients

  • 200ml vegetable stock, made with freshly boiled water
  • 125g bulghar wheat
  • meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550g ready-roasted chicken breasts), not too fridge-cold
  • 2 ripe yellow-fleshed peaches
  • 25g pack mint
  • 25g pack dill
  • handful basil (optional)
  • 50g toasted pecan halves, some left whole
  • 100g feta cheese, crumbled
  • zest and juice 2 limes (about 4 tbsp juice)
  • 1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
  • 3 tbsp mild olive oil
  • 1 garlic clove, crushed
  • 1 tsp golden caster sugar
  • 1 heaped tsp wholegrain mustard

Method

  1. Pour the boiling-hot stock over the bulghar in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.

  2. Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.

  3. When the bulghar looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.

  4. Roughly chop the herbs just before serving, then toss into the bulghar. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

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