Salad of Roast Chicken, Roast Bulgur Wheat and Mixed Lettuce with Preserved Lemon Dressing




  • 3 Tbsp aioli (garlic mayonnaise - or use plain mayo if preferred)
  • 1/4 cup bulgur wheat
  • 3 handfuls mixed salad leaves (use whatever is in season)
  • 1/2 leftover roast chicken (or cook 2 breasts), shredded by hand
  • 1/2 small red onion, finely sliced
  • 2 Tbsp toasted almonds
  • 10 mint leaves
  • 1/4 cup crumbled feta cheese (or use goats' cheese)

Preserved Lemon Dressing

  • 1 large whole NZ lemon
  • 1 cup cold water
  • 1/2 cup sugar
  • 1/2 tsp salt
  • juice of 1 lemon
  • 2 Tbsp wine vinegar
  • 1/2 tsp honey
  • 1/2 cup olive oil
  • 1 Tbsp sesame oil
  • milled pepper and a small pinch chilli powder (if desired)


Toast bulgur wheat in a dry frying pan for several minutes until lightly toasted, then tip toasted wheat into a heatproof bowl. Just cover with boiling water. Cover with cling film and set aside for 15 minutes to soak. As the bulgur wheat soaks it will soften, and become nutty and light.

Smear your chosen serving plate liberally with aioli (or mayo if preferred). Scatter over the soaked bulgur wheat, followed by the mixed lettuce (or use rocket if you prefer), then the shredded chicken, almonds, mint leaves, red onion and crumbled feta or goats' cheese. Finally, drizzle the preserved lemon dressing all over.

Preserved Lemon Dressing

Cut away the skin from the lemon. Squeeze the lemon flesh for the lemon juice and set aside.

Now cut the lemon skin into very small dice (about half the size of a pea or smaller) and place into a small saucepan. Cover with plenty of cold water, add 1/2 tsp salt and bring to a simmer. Cook for 10 minutes before draining off the water, leaving the blanched lemon dice in the saucepan.

Now add the cold water and sugar. Once again, bring to a gentle simmer and cook for approximately 15 minutes until the liquid is reduced by half.

Drain off the sugary water, place the cooked preserved lemon dice into a small bowl followed by all remaining ingredients. Stir well together, check taste and season with a little more salt, pepper and a pinch of chilli if you enjoy your salads with a bit of spice.

Use immediately, or pour into a jam jar, cover and refrigerate for up to 1 month.

Tip - This recipe is a great way to use leftover roast chicken (or to save time you can just pick up a roast chicken from the supermarket on the way home) and only takes about 30-40 minutes to prepare.