A plate serving shredded chicken salad

Shredded chicken salad

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(4 ratings)

Prep: 15 mins Cook: 45 mins


Serves 3 - 4

Try making this tasty chicken salad with bulgur wheat and courgette during the week for an easy midweek meal. It's ideal for serving a small crowd.

Nutrition and extra info

Nutrition: Per serving

  • kcal463
  • fat24g
  • saturates10g
  • carbs31g
  • sugars2g
  • fibre11g
  • protein25g
  • salt0.3g
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  • 6 skinless and boneless chicken thighs



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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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  • 6 garlic cloves, skin on
  • 200g bulgur wheat
  • 1 courgette, peeled into ribbons



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small pack dill, roughly chopped

For the dressing

  • 100g crème fraîche or Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp cider vinegar


  1. Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.

  2. Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.

  3. When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.

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Comments, questions and tips

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22nd Jun, 2019
This was delicious! Really fresh tasting and summery. I wasn’t really hungry when I made it but it was so delicious I went in for seconds and thirds.
27th Jun, 2017
Good, quick, easy, healthy, low carb, filling mid week meal! Only change was swapping dill for mint as had loads in garden, added a splash of chilli and enjoyed by us, had left overs for lunch the following day.
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