Shredded chicken salad

• skinless and boneless chicken6

  thighs

• olive oil↗2 tbsp tbsp
• garlic cloves↗6

  skin on

• bulgur wheat↗200g g
• courgette↗1

  peeled into ribbons

• parsley↗small pack

  roughly chopped

• dill↗small pack

  roughly chopped

• crème fraîche↗100g g

  or Greek yogurt

• Dijon mustard↗1 tsp tsp
• cider vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.