SHREDDED CHICKEN SALAD

Shredded chicken salad image

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.

Provided by Elena Silcock

Time 1h

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium