MealPlanned
- Lunch
- 15 min
- Dairy-Free
Leftover roast chicken salad with grains
Chicken with bulgur, pomegranate, herbs and lemon.
- Calories
- 416
- Protein
- 33 g
- Carbs
- 33 g
- Fat
- 18 g
Per serving. Makes 2 servings.
Ingredients
- 250 g Chicken breast
- 60 g Bulgur wheat, dry
- 60 g Pomegranate seeds
- 15 g Fresh parsley
- 10 g Fresh mint
- 0.5 Cucumber
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
Contains: Cereals containing gluten. Always check the labels of what you buy.
Method
- Use leftover roast chicken, or poach the breast in simmering water for 12 minutes until cooked through and leave to cool. Slice or shred.
- Put the bulgur in a bowl, pour over 120 ml boiling water, cover and leave for 10 minutes. Fluff with a fork and cool.
- Chop the parsley, mint and cucumber.
- Toss the bulgur with the herbs, cucumber, pomegranate seeds, olive oil and lemon juice.
- Divide between plates and top with the chicken.
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