Chicken and Bulgur Wheat Greek Salad

25 mins
Serves 2
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Directions

  1. 1Add bulgur wheat to a bowl.
  2. 2Add bulgur wheat to a bowl.
  3. 3Add bulgur wheat to a bowl.
  4. 4Pour boiling water over the bulgur wheat and add a pinch of salt.
  5. 5Pour boiling water over the bulgur wheat and add a pinch of salt.
  6. 6Pour boiling water over the bulgur wheat and add a pinch of salt.
  7. 7Cover and set aside for about 15 minutes while you prep the rest of the ingredients.
  8. 8Cover and set aside for about 15 minutes while you prep the rest of the ingredients.
  9. 9Cover and set aside for about 15 minutes while you prep the rest of the ingredients.
  10. 10Butterfly chicken breast.
  11. 11Butterfly chicken breast.
  12. 12Butterfly chicken breast.
  13. 13Add a little olive oil, oregano and cumin.
  14. 14Add a little olive oil, oregano and cumin.
  15. 15Add a little olive oil, oregano and cumin.
  16. 16Pop the chicken breast into a hot pan.
  17. 17Pop the chicken breast into a hot pan.
  18. 18Pop the chicken breast into a hot pan.
  19. 19Put a lid on the pan to help steam and keep it juicy and speeds up the cooking process.
  20. 20Put a lid on the pan to help steam and keep it juicy and speeds up the cooking process.
  21. 21Put a lid on the pan to help steam and keep it juicy and speeds up the cooking process.
  22. 22Chop up the vegetables for the Greek salad: tomatoes, cucumber, red pepper, onion.
  23. 23Chop up the vegetables for the Greek salad: tomatoes, cucumber, red pepper, onion.
  24. 24Chop up the vegetables for the Greek salad: tomatoes, cucumber, red pepper, onion.
  25. 25Pop the red onion in some ice water, then drain it.
  26. 26Pop the red onion in some ice water, then drain it.
  27. 27Pop the red onion in some ice water, then drain it.
  28. 28Marinate feta with olive oil, oregano, black pepper, lemon zest and lemon juice.
  29. 29Marinate feta with olive oil, oregano, black pepper, lemon zest and lemon juice.
  30. 30Marinate feta with olive oil, oregano, black pepper, lemon zest and lemon juice.
  31. 31Add the cooked chicken to a bowl.
  32. 32Add the cooked chicken to a bowl.
  33. 33Add the cooked chicken to a bowl.
  34. 34Add the Greek salad and the bulgur wheat.
  35. 35Add the Greek salad and the bulgur wheat.
  36. 36Add the Greek salad and the bulgur wheat.
  37. 37Add Kalamata olives.
  38. 38Add Kalamata olives.
  39. 39Add Kalamata olives.
  40. 40Add flat-leaf parsley and garden mint.
  41. 41Add flat-leaf parsley and garden mint.
  42. 42Add flat-leaf parsley and garden mint.
  43. 43Add a teaspoon of mustard to a glass.
  44. 44Add a teaspoon of mustard to a glass.
  45. 45Add a teaspoon of mustard to a glass.
  46. 46Grate some fresh garlic in to the glass with the mustard.
  47. 47Grate some fresh garlic in to the glass with the mustard.
  48. 48Grate some fresh garlic in to the glass with the mustard.
  49. 49Add lemon juice, red wine vinegar, oregano, pepper, salt and olive oil.
  50. 50Add lemon juice, red wine vinegar, oregano, pepper, salt and olive oil.
  51. 51Add lemon juice, red wine vinegar, oregano, pepper, salt and olive oil.
  52. 52Shake all the ingredients together.
  53. 53Shake all the ingredients together.
  54. 54Shake all the ingredients together.
  55. 55Pour the dressing over the salad and toss gently to coat evenly.
  56. 56Pour the dressing over the salad and toss gently to coat evenly.
  57. 57Pour the dressing over the salad and toss gently to coat evenly.
  58. 58Put the salad into some containers.
  59. 59Put the salad into some containers.
  60. 60Put the salad into some containers.

Ingredients

  • 100 g bulgur wheat
  • 100 g bulgur wheat
  • 100 g bulgur wheat
  • 0.75 cup boiling water
  • 0.75 cup boiling water
  • 0.75 cup boiling water
  • sea salt
  • sea salt
  • sea salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • 2 free-range chicken breast
  • 2 free-range chicken breast
  • 2 free-range chicken breast
  • 1 t dried oregano
  • 1 t dried oregano
  • 1 t dried oregano
  • 0.5 t ground cumin
  • 0.5 t ground cumin
  • 0.5 t ground cumin
  • 1 T olive oil
  • 1 T olive oil
  • 1 T olive oil
  • 80 g cherry tomatoes
  • 80 g cherry tomatoes
  • 80 g cherry tomatoes
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 red pepper
  • 0.5 red pepper
  • 0.5 red pepper
  • 0.25 red onion
  • 0.25 red onion
  • 0.25 red onion
  • 40 g Kalamata olives
  • 40 g Kalamata olives
  • 40 g Kalamata olives
  • 180 g Woolworths sheep and goat’s milk feta
  • 180 g Woolworths sheep and goat’s milk feta
  • 180 g Woolworths sheep and goat’s milk feta
  • 2 T fresh parsley
  • 2 T fresh parsley
  • 2 T fresh parsley
  • 1 T fresh mint
  • 1 T fresh mint
  • 1 T fresh mint
  • 2 T pine nuts
  • 2 T pine nuts
  • 2 T pine nuts
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 T red wine vinegar
  • 1 T red wine vinegar
  • 1 T red wine vinegar
  • 1 t Dijon mustard
  • 1 t Dijon mustard
  • 1 t Dijon mustard
  • 0.5 t dried oregano
  • 0.5 t dried oregano
  • 0.5 t dried oregano
  • 1 small garlic clove
  • 1 small garlic clove
  • 1 small garlic clove
  • sea salt
  • sea salt
  • sea salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper

Equipment

bowlpotknifecutting boardgraterspoon

Tips

  • To reduce the strong onion taste, pop it in ice water
  • A nice tip for cooking chicken is to put a lid on the pan to help steam and keep it juicy.
  • Marinate feta with olive oil, oregano, black pepper, lemon zest, and lemon juice.