Chicken Bulgur Salad with Toum

Chicken Bulgur Salad with Toum

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 13, 2019.



  • 1 pack bulgur wheat
  • ½ broccoli, diced 1-2cm *
  • ½ bag baby spinach *
  • ½ bag green beans, sliced 1-2cm *
  • ½ carrot, grated *
  • 1/8 red onion, finely diced *
  • 1 pack harissa dressing


  • 1 pack lean chicken breasts
  • 1 pack chicken spice


  • 2 Tbsp toum


  1. Bring a pot of hot salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Prep & cook bulgur. Cook bulgur in pot of boiling water for 10 minutes. Add broccoli to pot and cook a further 2-3 minutes, until tender. Drain well.
  3. 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 ½ 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 and broccoli to bowl with salad. 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 1878 kj
449 kcal
Protein 39.9g
Carbohydrate 28.2g
Fat 17.0g