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.
|½||Red onions, sliced|
|2 Tbsp||White wine vinegar|
|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|
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- 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.
- Add the oil, mint and plenty of freshly ground pepper.
- Into a large bowl place the cabbage, bulgur wheat, peas and toss in the dressing. Leave to sit for 5 minutes.
- Place the salad on a platter and top with warm chicken. Sprinkle over pomegranate seeds, hazelnuts and extra mint.