Sorghum Salad with Chicken


We’re not gonna lie, going off of grains can suck, especially at first. Sorghum makes that transition a whole lot easier. It’s a lectin-free resistant starch that’s absolutely delicious.

Sorghum freezes beautifully and never gets soggy or mushy so you can invest the time to make a big batch and then divide and freeze. Adapted from Gundry MD, makes 4-6 servings.

Print

Sorghum Salad with Chicken

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 1x
  • Category: Salad, light meal, lunch

Description

Sorghum Salad with Chicken


Scale

Ingredients

  • 1 cup sorghum (We like Bob’s Red Mill. It may be in the natural or GF section of your grocer.)
  • 32 oz container of vegetable broth, plus water if needed
  • 1 tablespoon extra-virgin olive oil
  • 1⁄2 cup chopped walnuts or pecans, divided into 46 portions
  • 1 head radicchio, rinsed and shredded
  • 23 heads of romaine lettuce, rinsed and chopped or shredded
  • 1 cup fresh baby spinach, rinsed
  • 1⁄2 cup chopped flat-leaf parsley
  • 23 boneless, skinless chicken breasts (or alternate protein if you prefer)

Instructions

For the Sorghum

  1. Bob’s Red Mill is pretty good about being debris-free, but with another brand you may have to sort through before rinsing. Rinse well.
  2. Add broth and oil to a medium saucepan, and bring to a boil.
  3. Stir in the sorghum and return to a boil. Reduce the heat to a simmer, cover, and cook for up to 2 hours. Seriously. Plan for 2 hours. Stir every 15 minutes, adding add broth/water to keep it from drying out/sticking. The sorghum will fluff up at the end when it’s done.
  4. This stuff never gets soggy so you can make it in batches and freeze for later use. It reheats really well.
  5. Set cooked sorghum aside.

For the Chicken

  1. Season and bake, broil, or grill the chicken however you like it, or try our Chicken Any Way recipe. Set aside.

For the Salad

  1. Rinse, spin, and prep vegetables.
  2. Combine radicchio, romaine and spinach in a large bowl, keep parsley on the side so it can be added later, to individual taste.
  3. To keep this mixture in the fridge for lunches, place a paper towel on the bottom of a large airtight container, dump the salad in, and place another paper towel on top. It will last several days like this.

Assembling the Salad

  1. Place a heap of salad mixture on a plate, in a bowl, etc., and top with about 2 ounces of sliced chicken breast, 2-3 tablespoons of sorghum, a portion of chopped nuts, and parsley to taste. You could splash on some balsamic vinegar and EVOO, but why?
  2. Makes a great lunch the next day, just pack the sorghum with the chicken, the salad mix with the parsley, and the nuts on their own.

Keywords: sorghum salad

One thought on “Sorghum Salad with Chicken

Leave a Reply

Your email address will not be published.