Shredded chicken salad
- Preparation and cooking time
- Serves 3 - 4
- 6 skinless and boneless chicken thighs
- 2 tbsp olive oil
- 6 garlic cloves , skin on
- 200g bulgur wheat
- 1 courgette , peeled into ribbons
- small pack parsley , roughly chopped
- small pack dill , roughly chopped
For the dressing
- 100g crème fraîche or Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- STEP 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.
- STEP 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.
- STEP 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.