Shredded chicken salad
Try making this tasty chicken salad with bulgur wheat and courgette during the week for an easy midweek meal. It's ideal for serving a small crowd.
Shredded chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 2
Skip to ingredients
- 1 ½ chicken stock cubes
- 2 chicken breastsaround 400g
Nutrition: per serving
- kcal242
- fat8g
- saturates2g
- carbs0g
- sugars0g
- fibre0g
- protein43g
- salt0.94g
Method
step 1
Crumble the stock cubes into a saucepan and add the chicken breasts. Cover with 700ml cold water, then stir in 1½ tsp fine salt and 1 tsp ground black pepper. Bring to a gentle simmer over a medium heat, then cover with a lid and reduce the heat to low. Aim for a very gentle simmer, with a few bubbles across the surface of the stock – be careful not to boil as this will make the chicken tough. Cook for 10-12 mins, until cooked through. If you have one, a meat thermometer into the thickest part of the chicken should register 75C.
step 2
Transfer the chicken from the stock to a plate to rest for 10 mins. Using two forks, gently shred the meat. Store in an airtight container in the fridge until needed. Will keep in the fridge for up to three days.
