Whole Grain Chicken Salad

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 228.8

Total Fat: 10.6 g
Cholesterol: 27.5 mg
Sodium: 310.5 mg
Total Carbs: 21.2 g
Dietary Fiber: 3.7 g
Protein: 13.5 g

View full nutritional breakdown of Whole Grain Chicken Salad calories by ingredient

Introduction

Here is a wonderfully versital dish that can be served hot or cold. It will do just as well at a pic-nic as it will for a formal dinner. It's fairly quick and very easy to make. If you can boil water, you can do this.

This recipie can be changed in so many different ways...make it vegetarian by using water and no chicken. Add different veggies, olives, zucchini, carrots,peas, or what ever you happen to have on hand. You can add cheeses like feta or parmesean. Just use what ever you have and enjoy. Here is a wonderfully versital dish that can be served hot or cold. It will do just as well at a pic-nic as it will for a formal dinner. It's fairly quick and very easy to make. If you can boil water, you can do this.

This recipie can be changed in so many different ways...make it vegetarian by using water and no chicken. Add different veggies, olives, zucchini, carrots,peas, or what ever you happen to have on hand. You can add cheeses like feta or parmesean. Just use what ever you have and enjoy.

Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 Cup Chicken Broth

2 Cloves Garlic (Crushed)

1/2 Cup Quinoa (Dry)

1/2 Cup Bulger Wheat (Dry)

1 Cup Cooked Chicken Breast(Chopped)

1/2 Cup Red Onion (Chopped)

1/2 Cup Green Bell Pepper (Chopped)

1/2 Cup Red Bell Pepper (Chopped)

Dash Salt

1/3 Cup Lemon Juice

2 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

Directions

In a small sauce pan, bring the chicken broth to a boil. Add the 2 cloves of garlic, quinoa and bulger wheat. Reduce heat to mediumlow, cover and simmer for about 15 to 20 minutes or until all liquid has been absorbed.

While the grains are cooking chop all the veggies and put in a large mixing bowl. Set aside.

When the grains are done remove from stove add to veggies. Add lemon juice, olive oil, balsamic vinegar and salt, mix well.

You can serve this immediately or refridgerate it until needed.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DEBBIEG8S.