Shredded chicken salad

Step 1

Heat oven to 200C/180C fan/gas 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.

Step 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.

Step 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.