Chicken Broccoli Salad
Submitted by elijahsmom
Chicken broccoli salad with bulgur wheat, lime juice and ginger. Light Asian-inspired protein salad chilled 2-3 hours before serving.
YIELD
2 servingsPREP
25 minCOOK
10 minREADY
35 minThis fresh, zingy salad combines tender poached chicken with nutty bulgur and crisp-tender broccoli for a light, satisfying meal.
Chicken simmers in garlicky broth until just cooked through, then gets tossed with chewy bulgur, bright green broccoli florets, and a lime-ginger dressing spiked with red pepper flakes. Everything chills together so the flavors meld.
Serve it cold for lunch or a light dinner that’s packed with protein and whole grains.
Chef Tips
- Bulgur absorbs liquid as it sits, so add more lime juice if needed
- Steam broccoli just 5 minutes so it stays crisp-tender
- Chill for at least 2 hours for best flavor development
- Substitute cooked brown rice if you don’t have bulgur
Ingredients
Directions
Combine bulgur and ⅔ cups boiling water in a large bowl; let stand 30 to 45 minutes or until liquid is absorbed.
Set Aside Combine bouillon granules, garlic, and remaining 2 cups boiling water in a medium saucepan. Bring to a boil over high heat; add chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken and let cool. Discard broth. Bone chicken and cut into bite side pieces, Combine with reserved bulgur. Steam broccoli 5 minutes or until crisp tender. Add to chicken mixture. Add green onions, lime juice pepper, red pepperflakes and gingerroot to chicken mixture, tossing well. Cover and chill 2 to 3 hours.
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