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Photo of Chargrilled chicken with burghul and citrus salad by WW

Chargrilled chicken with burghul and citrus salad

Total Time
1 hr
15 min
10 min
Perfect for Summer entertaining, this dish is will be a hit! Citrus surprises, creamy feta, crunchy pepitas and chargrilled chicken combine together to create an amazing salad.


Burghul, dry

180 g, (1 cup)

Baby spinach

100 g, shredded

Fresh mint

¼ cup(s), plus extra to serve

Green shallot(s)

2 individual, finely chopped


3 medium

Skinless chicken breast

720 g, (buy 800g) fat trimmed

Olive oil

2 tbs

Reduced fat feta cheese

100 g

Pumpkin seeds (pepitas)

¼ cup(s), toasted


  1. Place the burghul in a large bowl and cover with water. Set aside for 30 minutes to soften. Drain. Wrap in a clean tea towel and wring dry. Transfer to a large clean bowl. Add the spinach, shredded mint and shallots.
  2. Segment the oranges over a bowl to catch the juice. Place segments in a bowl and set aside. Squeeze the membranes to extract any remaining juice. Reserve juice.
  3. Heat a chargrill or barbecue on medium-high. Season chicken with salt and pepper and lightly spray with oil. Chargrill for 8-10 minutes, turning, or until lightly charred and cooked through. Set aside for 5 minutes to cool slightly before slicing thinly.
  4. Add the oil, reserved orange juice, half the orange segments and half the feta to the burghul salad. Season with salt and pepper and toss to combine. Transfer to a serving plate. Top with the chicken and remaining orange segments and feta. Sprinkle with the pepitas and extra fresh mint leaves.