Chicken and Bulgur Salad
with bell peppers and Greek style cheese
This chicken and bulgur is lightly spiced with flavours from the Middle East. It's also adorned with a delicious yoghurt dressing and a generous helping of salty crumbled Greek style cheese.
The quantities provided above are averages only.
Ingredients
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
1 unit(s)
Bell Pepper
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Honey
100 grams
Greek Style Cheese
(Contains Milk)
75 grams
Yoghurt
(Contains Milk)
120 grams
Baby Spinach
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Pour 240ml water (double for 4p) into a large pot, stir in the stock and bring to the boil.
- Stir in the bulgur, bring back up to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins.
- Remove lid and allow to cool before adding to the salad.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken and pepper. Season with salt and pepper.
- Fry until chicken is cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add Middle Eastern spice. Cook for 1 min.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to packaging used to keep it fresh.
- Meanwhile, in a large bowl, combine the yoghurt, paprika, honey and ½ tsp sugar (double for 4p).
- Season to taste with salt and pepper.
- Reserve 1 tbsp of dressing per person for drizzling over the salad before serving.
- When everything is ready, add the chicken, pepper, spinach and cooled bulgur to the bowl with the dressing.
- Carefully toss until everything is evenly distributed and coated in the dressing.
- Season to taste with salt and pepper.
- Share the chicken and bulgur salad between bowls.
- Drizzle with the reserved dressing.
- Finish with a crumbling of Greek style cheese.
