Herbed chicken, peach & feta salad

Herbed chicken, peach & feta salad

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(12 ratings)

Prep: 20 mins plus soaking and cooling- no cook


Serves 4
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

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal537
  • fat28g
  • saturates7g
  • carbs25g
  • sugars7g
  • fibre2g
  • protein47g
  • salt1.3g
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  • 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



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 ripe yellow-fleshed peach



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 25g pack mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g pack dill
  • handful basil (optional)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g toasted pecan halves, some left whole
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g feta cheese, crumbled

For the dressing

  • zest and juice 2 limes (about 4 tbsp juice)



    The same shape, but smaller than…

  • 1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
  • 3 tbsp mild olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 1 tsp golden caster sugar
  • 1 heaped tsp wholegrain mustard


  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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Comments (9)

garwoodg's picture

Really tasty and filling salad, made with left over rosy chicken. Delicious, will make again.

SallyT.'s picture

This salad is full of wonderful flavours. It looks impressive on the plate too. I'll definitely be making this again.

paulacoachhouse's picture

Forgot the mint,,, but it was beautiful, will do again!,

mrscbishopwilton's picture

This is delicious and a nice introduction to using bulghar wheat for the first time. Even our teenagers who claim to dislike 'weird salads' thought this was really nice!

wfraser's picture

We loved this, great balance of flavours and textures, definitely one to make again and again.

gnixon's picture

Absolutely delicious and a lovely summer salad!

VictoriaAlice's picture

We LOVED this! Perfect summer dish, refreshing and zingy, yet very satisfying too. We live in Cyprus and its peach season, so they're perfectly ripe for this dish at the moment. Will definitely make a few more times before the summer is out. 5 stars (sorry I made error whilst rating)

laonie's picture

This is a lovely salad. I didn't have any wheat, so I made it using pearl barley instead. It's very similar to a salad I've been making for several years that uses barley, feta, mint, coriander, red onion and baby broccoli. It's great served warm or cold. The broccoli salad goes really well with Frenched lamb cutlets.

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