Chargrilled chicken with burghul and citrus salad
7
Points®
Total time: 1 hr • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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
Orange(s)
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
Instructions
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.
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