Herbed chicken, peach & feta salad

Herbed chicken, peach & feta salad

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(8 ratings)

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Cooking time

Prep: 20 mins plus soaking and cooling- no cook

Skill level

Easy

Servings

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

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
537
protein
47g
carbs
25g
fat
28g
saturates
7g
fibre
2g
sugar
7g
salt
1.3g

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

For the dressing

  • 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

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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.

Recipe from Good Food magazine, August 2013

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Comments

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paulacoachhouse's picture
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Forgot the mint,,, but it was beautiful, will do again!,

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

gnixon's picture
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Absolutely delicious and a lovely summer salad!

VictoriaAlice's picture
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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)

lesleyjoyce's picture
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Yummy!

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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