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
- 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 4–6 portions
- 1 head radicchio, rinsed and shredded
- 2–3 heads of romaine lettuce, rinsed and chopped or shredded
- 1 cup fresh baby spinach, rinsed
- 1⁄2 cup chopped flat-leaf parsley
- 2–3 boneless, skinless chicken breasts (or alternate protein if you prefer)
For the Sorghum
- 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.
- Add broth and oil to a medium saucepan, and bring to a boil.
- 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.
- This stuff never gets soggy so you can make it in batches and freeze for later use. It reheats really well.
- Set cooked sorghum aside.
For the Chicken
- Season and bake, broil, or grill the chicken however you like it, or try our Chicken Any Way recipe. Set aside.
For the Salad
- Rinse, spin, and prep vegetables.
- Combine radicchio, romaine and spinach in a large bowl, keep parsley on the side so it can be added later, to individual taste.
- 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
- 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?
- 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