Quick summer recipe for 4 people, takes only 20 mins; recipe has vegetable stock, bulgur wheat, chicken, peach, mint, dill, basil, pecan, feta cheese, lime, rice vinegar, olive oil, garlic clove, golden caster sugar and wholegrain mustard.
Herbed chicken, peach & feta salad
Course: Quick summer
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 3 tbsp mild olive oil
- Vegetable Stock: 200ml vegetable stock, made with freshly boiled water
- Mint: 25g pack mint
- Dill: 25g pack dill
- Feta Cheese: 100g feta cheese, crumbled
- Basil: handful basil (optional)
- Chicken: meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550g ready-roasted chicken breasts), not too fridge-cold
- Lime: zest and juice 2 limes (about 4 tbsp juice)
- Golden Caster Sugar: 1 tsp golden caster sugar
- Wholegrain Mustard: 1 heaped tsp wholegrain mustard
- Rice Vinegar: 1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
- Pecan: 50g toasted pecan halves, some left whole
- Peach: 2 ripe yellow-fleshed peaches
- Bulgur Wheat: 125g bulgur wheat
Directions
- 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.
- 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.
- 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.
- 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.
