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Photo of Moroccan chicken salad by WW

Moroccan chicken salad

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This easy salad has a lovely Arab/African influence. Check out the spice section in your supermarket for North African spices – or try shopping online.

Ingredients

Bulgur wheat, dry

200 g

Vegetable stock cube

1 cube(s), vegetable or chicken

Mixed Spice

1 teaspoon(s), level, ras-el-hanout spice powder

Ground Cinnamon

1 teaspoon(s), level

Cucumber

½ portion(s), medium, deseeded and sliced

Pomegranate

75 g, seeds

Apricot

6 individual, pitted and sliced

Raisins

50 g, or sultanas

Chicken Breast with skin, cooked

250 g, torn into pieces

Mint, Fresh

6 sprig(s), torn into shreds

Salt

1 pinch

Black pepper

⅛ teaspoon(s)

Instructions

  1. Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
  2. Stir the ras-el-hanout spice powder and ground cinnamon through the bulghar wheat, then add the cucumber, pomegranate seeds, apricots, raisins or sultanas, chicken and mint leaves. Season with salt and pepper, then mix together gently. Keep covered and chilled until ready to serve.

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