Tenderstem® broccoli, Bulgur Wheat, Chicken & Artichoke Salad

Tenderstem® broccoli, Bulgur Wheat, Chicken & Artichoke Salad

Preparation time

5 minutes

Cooking time

5 minutes



Dietary requirements

  • Gluten free
  • Nut free


  1. In a non-stick pan add the rapeseed oil and fry the red onion until soft and translucent, then add the chopped garlic and stir.

  2. Add the bulgur wheat and stir again. Add the stock to just about covering the ingredients and stir. Keep adding the stock as the bulgur wheat absorbs the liquid, if it need more liquid then top up with water.

  3. When the bulgur wheat is soft but not fully cooked add the chopped Tenderstem® broccoli stems to cook for about a minute until bright green. Take off the heat.

  4. Stir in the knob of butter, artichoke hearts, zest and juice of a lemon, parsley, salt and pepper and leave to cool.

  5. In a separate pan, fry the chicken slices in 1 tbsp of rapeseed oil until golden brown. Either fold into the bulgur wheat mix or chop into small pieces. Thoroughly cool and leave in your fresh box in the fridge for the next day.

  6. To reheat add 2 tbsp of water to the fresh box and loosely cover the lid and microwave for 2/3mins or until piping hot.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.