Herbed chicken, peach and feta salad

Herbed chicken, peach & feta salad

Herbed chicken, peach and feta salad

Herbed chicken, peach and feta salad


  • 200 ml vegetable stock, made with freshly boiled water
  • 125 g bulghar wheat
  • meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550 g ready-roasted chicken breasts), not too fridge-cold
  • 2 ripe yellow-fleshed peaches
  • 25 g pack mint
  • 25 g pack dill
  • handful basil (optional)
  • 50 g toasted pecan halves, some left whole
  • 100 g feta cheese, crumbled


  1. Pour the boiling-hot stock over the bulghar in a large bowl. Cover with cling film and set aside for 15-20 min until the stock has been totally absorbed and the grains are tender.
  2. Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
  3. When the bulghar looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
  4. Roughly chop the herbs just before serving, then toss into the bulghar. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

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