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    Chicken and bulgar wheat Waldorf salad with dill and poppy seed yogurt

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    Chicken and bulgar wheat Waldorf salad with dill and poppy seed yogurt

    The classic Waldorf always has its place but this version, with warm roast chicken and zingy citrus dressing, brings it bang up to date. Bulked up with nutty bulgar wheat and served with a dollop of herby yogurt, this is a real winner of an autumn salad

    • Preparation time: 35 minutes, plus soaking
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 55 minutes, plus soaking

    Serves: 6


    3 lemons

    1.2kg chicken

    3 tbsp rapeseed oil

    300g bulgar wheat

    100g walnuts, roughly chopped

    200g seedless green grapes, halved

    2 celery sticks, shaved into ribbons with a vegetable peeler

    bunch salad onions, finely chopped

    2 x 20g packs dill, roughly chopped

    1 tbsp cider vinegar

    2 tbsp clear honey

    2 tsp dijon mustard

    300ml Greek yogurt

    1 tbsp poppy seeds

    2 small cox or egremont russet apples (or use jazz or tentation later in the year), cored and thinly sliced


    1. Preheat the oven to 180˚C, gas mark 4. Zest 1 lemon and rub the zest over the chicken with 1 tbsp oil; season. Put the zested lemon in the cavity of the chicken, set in a roasting tin, breast-side down, and roast for 1 hour 20 minutes, turning halfway to breast-side up, until the juices run clear.

    2. Meanwhile, put the bulgar wheat in a large bowl and pour over 300ml boiling water. Leave to soak for about 15 minutes, then fluff up the grains with a fork. Add the walnuts, grapes, celery, salad onions and  the dill; toss together.  

    3. Zest and juice the remaining 2 lemons. For the dressing, mix the lemon zest with  the lemon juice, the remaining 2 tbsp oil, the vinegar, honey and mustard; season. For the poppy seed yogurt, mix the remaining lemon juice and dill with the yogurt and poppy seeds; chill until ready to serve.

    4. When the chicken is cooked, remove the whole lemon from the cavity. Holding it over the bowl of dressing, cut it in half and scoop out the flesh; discard the skin. Remove any pips, then mash it into the dressing and whisk in any roasting juices from the chicken.

    5. Shred the chicken and any crispy skin, discarding the bones, then add to the bulgar wheat. Add the apples and dressing, season, then toss everything together. Tip onto a platter and serve with the dill and poppy seed yogurt.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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