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Herbed chicken, peach & feta salad

Herbed chicken, peach & feta salad

A star rating of 4.7 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus soaking and cooling- no cook
  • Easy
  • Serves 4

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

  • Easily doubled
Nutrition: per serving


  • 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


  • 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.

Recipe from Good Food magazine, August 2013

Goes well with


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A star rating of 4.7 out of 5.16 ratings

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