Warm chicken salad with bulgur and roasted vegetables
A warm dinner salad of pan-fried chicken, oven-roasted courgette, pepper and red onion, bulgur, baby spinach and cherry tomatoes, tossed in a lemon, mustard and honey vinaigrette. Swap the bulgur for wheat berries or couscous if you like; many scatter over a little feta or toasted seeds.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 39 krper portion
- 450kcal per portion
Ingredients for 4 portions
- 1Courgette
- 2Bell peppers, red
- 1Red onion
- 1 tbspOlive oil, for the vegetables
- to tasteSalt
- to tasteBlack pepper
- 2 ½ dlBulgur wheat
- 500 gChicken breast
- 1 tspPaprika
- 2 tspRapeseed oil, for frying
- 70 gBaby spinach
- 250 gCherry tomato
- ½Lemon, juice
- 1 tbspOlive oil, for the dressing
- 1 tspMustard, Dijon
- 1 tspHoney
Method
- Heat the oven to 225 °C. Cut the courgette and peppers into pieces and the red onion into wedges. Spread the vegetables on a lined baking tray, drizzle with the oil and season with salt and pepper.
- Roast the vegetables in the middle of the oven for about 20 minutes, until soft and coloured at the edges.
- Cook the bulgur according to the packet instructions, about 12 minutes.
- Cut the chicken into strips and season with paprika, salt and pepper. Fry in the oil in a frying pan over a medium-high heat for 6–8 minutes, until cooked through and golden.
- Whisk the lemon juice, oil, mustard and honey into a dressing. Season with salt and pepper.
- Halve the tomatoes. Toss the bulgur, roasted vegetables, spinach and tomatoes with the dressing on a large platter and lay the chicken on top. Serve warm.
The cost is estimated from Swedish grocery prices.
