Chicken and Bulgur Wheat Greek Salad

25m
Serves 2
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Directions

  1. 1Add bulgur wheat to a bowl.
  2. 2Pour boiling water over the bulgur wheat and add a pinch of salt.
  3. 3Cover and set aside for about 15 minutes while you prep the rest of the ingredients.
  4. 4Butterfly chicken breast.
  5. 5Add a little olive oil, oregano and cumin.
  6. 6Pop the chicken breast into a hot pan.
  7. 7Put a lid on the pan to help steam and keep it juicy and speeds up the cooking process.
  8. 8Chop up the vegetables for the Greek salad: tomatoes, cucumber, red pepper, onion.
  9. 9Pop the red onion in some ice water, then drain it.
  10. 10Marinate feta with olive oil, oregano, black pepper, lemon zest and lemon juice.
  11. 11Add the cooked chicken to a bowl.
  12. 12Add the Greek salad and the bulgur wheat.
  13. 13Add Kalamata olives.
  14. 14Add flat-leaf parsley and garden mint.
  15. 15Add a teaspoon of mustard to a glass.
  16. 16Grate some fresh garlic in to the glass with the mustard.
  17. 17Add lemon juice, red wine vinegar, oregano, pepper, salt and olive oil.
  18. 18Shake all the ingredients together.
  19. 19Pour the dressing over the salad and toss gently to coat evenly.
  20. 20Put the salad into some containers.

Ingredients

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

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