Ingredients

For the chicken salad:

  • 100 g bulgur wheat
  • 200 ml hot water
  • 500 g ready roasted room temperature chicken, torn into strips
  • 2 clementines, segmented
  • large handful of mint (25g), roughly chopped
  • large handful of dill (25g), roughly chopped
  • 0.5 pomegranate, seeds only
  • handful of pine nuts

For the dressing:

  • juice of 1 clementine
  • juice of 1 lemon
  • 1 tsp allspice
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • salt to season

Method

  1. 1

    Pour the boiling hot water over the bulgur wheat in a medium-size bowl. Cover with cling film and set aside for 5-10 minutes. 

  2. 2

    Whisk the dressing into a large bowl, then add all the ingredients to the bowl and mix. Toss into the cooked bulgur wheat and turn out onto a large platter and serve. 

Shelina Permalloo

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 20.4g 29%
  • Saturates 4.1g 21%
  • Sugars 4.3g 5%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

12.7g carbohydrate 1.7g fibre 37.6g protein

 
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