Name: Shredded chicken salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 6 skinless and boneless chicken thighs; 2 tbsp olive oil; 6 garlic cloves skin on; 200g bulgur wheat; 1 courgette peeled into ribbons; small pack parsley roughly chopped; small pack dill roughly chopped; 100g crème fraîche or Greek yogurt; 1 tsp Dijon mustard; 1 tbsp cider vinegar

6 skinless and boneless chicken
thighs
2 tbsp olive oil
6 garlic cloves
skin on
200g bulgur wheat
1 courgette
peeled into ribbons
small pack parsley
roughly chopped
small pack dill
roughly chopped

For the dressing

100g crème fraîche
or Greek yogurt
1 tsp Dijon mustard
1 tbsp cider vinegar

Method

step 1
Heat oven to 200C/180C fan/gas 6. Toss the chicken in a large roasting tin with 1 tbsp oil and the garlic, season well and bake for 35 mins until cooked through and browned a little.
step 2
Meanwhile, cook the bulgur wheat following pack instructions. Drain, tip in a bowl, pour in the rest of the oil to stop it sticking together, then set aside. Whisk the dressing ingredients with a splash of water (it should be runny enough to drizzle), and season to taste.
step 3
When the chicken is cooked, squeeze the garlic cloves out of their skins into the tin. Leave the chicken to cool a little, then shred with a fork. Add the bulgur wheat, courgette ribbons and herbs to the tin. Toss together well, coating everything in the juices in the tin. Transfer to a serving dish and drizzle over the dressing to serve.