Chicken Bulgur Salad with Toum

Chicken Bulgur Salad with Toum

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 13, 2019.



  • 1 pack bulgur wheat
  • 1 capsicum, diced 1 cm
  • ½ bag baby spinach *
  • ½ bag green beans, cut into 2cm lengths *
  • 1 carrot, grated
  • ¼ red onion, finely diced *
  • 1 pack harissa dressing


  • 1 pack lean chicken breasts
  • 1 pack chicken spice


  • 1 pack toum


  1. Bring a full kettle of water to the boil. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Cook bulgur. Add bulgur wheat and a pinch of salt to a bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until tender. Drain well.
  3. Prep bulgur veggies. Add all remaining bulgur ingredients to a salad bowl.
  4. Prep chicken. Pat chicken dry and cut into steaks. Place your hand on top of breast and slice through horizontally. Place chicken in a bowl along with chicken spice. Toss well to coat and season.
  5. Cook chicken. Heat 1 tsp oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered.
  6. Finish dish. Add cooked bulgur to bowl with veggies. Toss well to combine and season.
  7. Thinly slice chicken, reserving any resting juices.
  8. Serve bulgur topped with chicken, resting juices and toum.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 37.4g
Carbohydrate 27.9g
Fat 18.7g