Name: Herbed chicken, peach & feta salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 200ml vegetable stock made with freshly boiled water; 125g bulgur 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

200ml vegetable stock
made with freshly boiled water
125g bulgur 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

Method

step 1
Pour the boiling-hot stock over the bulgur 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.
step 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.
step 3
When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
step 4
Roughly chop the herbs just before serving, then toss into the bulgur. 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.