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A plate serving shredded chicken salad

Shredded chicken salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving


  • 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.

Recipe from Good Food magazine, June 2017

Goes well with


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