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Chicken Thyme Bulgur Waldorf

Savor a wholesome Chicken Thyme Bulgur Waldorf, with a tangy mustard dressing.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil measured water.

What you'll need

Olive oil | Salt | Mixing bowl | Measuring jug | Cooking pot | Chopping board | Knife | Cooking pan

Cooking Instructions


Step 5 : Make the Dressing

Squeeze lemon juice, mix with remaining mustard, gradually add olive oil (1 tablespoon per person), and season with salt.

280 g Chicken Breast
20 g Dijon Mustard
3 g Thyme
350 ml Water
150 g Bulgur Wheat
100 g Celery
100 g Baby Gem Lettuce
100 g Black Grapes
110 g Fresh Lemon
30 g Walnuts


Nuts, Wheat

Step 1 : Marinate the Chicken

Marinate chicken with most of the Dijon mustard, thyme leaves, and a pinch of salt. Mix well with your hands until evenly coated

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Make the Salad

Slice celery and discard the bottom part of the baby gem lettuce, cutting it into three sections. Halve the grapes.

Step 2 : Cook the Bulgur

Wash and rinse bulgur. In boiling salted water, cook bulgur uncovered for 7 minutes, then cover and simmer on low heat for 13 minutes; remove from heat once done.

Step 4 : Cook the Chicken

In a pan with medium heat and oil, cook marinated chicken for 6-8 minutes on each side until no longer pink inside. Set aside and slice when cool enough to handle

Step 6 : Serve and Enjoy!

Layer bulgur, baby gem lettuce, grapes, and celery on a plate, top with sliced chicken. Sprinkle with crushed
walnuts and drizzle with dressing


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