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Herbed Chicken And Peach Salad With Feta Cheese (6 of 6)
Herbed Chicken And Peach Salad With Feta Cheese(6 of 6)
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Ingredients
- Vegetable stock, 1 cup
- Bulgur wheat, 1 cup
- Precooked, roasted chicken chunks, 2 cup
- 2 Medium-sized peach (ripe, yellow-fleshed)
- Mint, a handful
- Fresh dill, 2 tbsp
- Fresh basil, a handful
- Feta cheese (crumbled), ½ cup
- Pecan halves (toasted), ½ cup
Dressing
- Lime juice, 4 tbsp
- Zest of 2 limes
- Rice vinegar, 1 tsp
- Olive oil (mild), 3 tbsp
- Caster sugar (golden), 1 tsp
- Garlic (crushed), 1 tsp
- Wholegrain mustard, 1 tsp
Preparation
- Heat vegetable stock until it starts boiling. Add the boiling stock in a large bowl with bulgur wheat. Cover the bowl using a cling film and set aside. It will take around 20 minutes to the grains to completely absorb the stock to become tender.
- Tear the precooked chicken into small chunks. Slice peaches into thin wedges.
- Whisk all the ingredients of the dressing in a separate bowl and season with salt and pepper. Set aside.
- Check the bulgur and see if it looks swollen and dry. Remove the cling film and use a fork to fluff it up. Allow cooling.
- Chop all the herbs just and toss with the bulgur right before serving.
- Adjust the bulgur on the platter and top with chicken. Cover with pecans peaches and feta cheese.
- Pour dressing on the top and toss the bowl to combine all the ingredients well.
- Serve fresh for best flavors.