Chicken and bulgur wheat salad

Babiche Martens

This substantial chicken and bulgur wheat salad makes for a perfect mid-week dinner. For a real taste of summer, I like to barbecue the chicken and toss it through the salad while warm, just before serving. You could use tasty sirloin steak. Simply barbecue it and then slice thinly.

Ingredients

½	Red onions, sliced
2 tsp	Sugar
2 Tbsp	White wine vinegar
½ tsp	Salt
2 Tbsp	Olive oil
½ cup	Mint, chopped
2 cups	Red cabbages
2 cups	Bulghur wheat, cooked (Main)
1 cup	Peas, cooked
2	Chicken breasts, pan-fried
½ cup	Pomegranates, seeds
½ cup	Hazelnuts, roughly chopped
1 serving	Mint, to garnish

Directions

1. Place red onion, sugar, vinegar and salt in a small bowl, mixing well. Leave for 10 minutes to allow juices to be extracted from the onion. This is the base of your dressing.
2. Add the oil, mint and plenty of freshly ground pepper.
3. Into a large bowl place the cabbage, bulgur wheat, peas and toss in the dressing. Leave to sit for 5 minutes.
4. Place the salad on a platter and top with warm chicken. Sprinkle over pomegranate seeds, hazelnuts and extra mint.

See more of Angela's quick meals

• Citrus pork with rice noodles
• Salmon and coriander salsa parcels