Bulgar wheat & quinoa, chicken and courgette salad
Delicious fresh and summery salad!
I was inspired by my BBC Good Food magazine on this one. It's is a super quick and easy salad that makes great use of leftover chicken from a Sunday roast and yet still looks great!
So first off, lets get the bulgar wheat & quinoa cooking - I took 100g, gave it a quick rinse and put it in to a pot with 400ml boiling water. To add a bit of flavour, I added a teaspoon of vegetable Bouillon (similar to a veggie stock cube). Start it on a high heat and then reduce the temperature down and leave it to simmer with a lid on for 15 minutes or until there's very little water left.
Whilst that's cooking, make the dressing - it's is a tangy and creamy dressing that adds a lovely zing and kick to the dish. Take 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard and 3 tablespoons of Greek yogurt. Add a crushed garlic clove and stir until combined. It'll still be quite thick but also runny enough to drizzle on the salad. Pop in the fridge until ready to serve.
Take the leftover chicken and pull apart with your (clean) hands - I started with a fork but I found my mitts did a better job so..
Then get your courgette and hold it length ways and use a potato peeler to slice the courgette in to ribbons. It doesn't need to be cooked as the ribbons are so thin that the heat from the bulgar wheat & quinoa will gently warm them through.
Check the bulgar wheat & quinoa - if you need to, drain the excess water and put it back in the pot and leave to stand for another 10 minutes.
Finely slice some parsley for a final touch.
And now to serve it. I added the chicken to the bulgar wheat & quinoa and stirred it through. Then I plopped it on a sharing board, forking out the mix and adding in the courgette ribbons. Sprinkle with parsley and drizzle the creamy dressing all over.
Plate up and season to taste - Yummy!
*We actually had a portion left over which will be delicious for lunch the next day.
- 100g Bulgar Wheat & Quinoa
- 400ml Water
- 1 x teaspoon Vegetable Bouillon
- Leftover Chicken - ideally at least a breast worth
- 1 x Courgette
- Handful of Parsley
- 1 x Garlic clove
- 1 x teaspoon Dijon Mustard
- 1 x tablespoon Cider Vinegar
- 3 x tablespoons Greek Yogurt