A plate serving shredded chicken salad

Shredded chicken salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 3 - 4

Try making this tasty chicken salad with bulghar 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 skinless and boneless chicken thighs
    Chicken

    Chicken

    chik-en

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

  • 2 tbsp 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…

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

    Courgette

    corr-zjet

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

  • small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    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

Method

  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 bulghar 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 bulghar 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mothertheresa
27th Jun, 2017
5.05
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.