Herbed chicken, peach & feta salad

alfresco alternative grains chicken recipes grains no cook recipes quick lunch recipes salad days summer

N/A

Ingredients

200ml vegetable stock , made with freshly boiled water

125g bulgur wheat

meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550g ready-roasted chicken breasts), not too fridge-cold

2 ripe yellow-fleshed peaches

25g pack mint

25g pack dill

handful basil (optional)

50g toasted pecan halves, some left whole

100g feta cheese , crumbled

zest and juice 2 limes (about 4 tbsp juice)

1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)

3 tbsp mild olive oil

1 garlic clove , crushed

1 tsp golden caster sugar

1 heaped tsp wholegrain mustard

Method

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.