Summer Sorghum Salad
Yield 4-6 servings
This recipe makes a lovely light dinner, and the leftovers hold well for lunch (or another dinner) the next day. This is one reason I like sorghum for grain salads...it is just as toothsome the next day (I feel the same way about farro).
Ingredients
- 2 boneless, skinless chicken breasts, grilled, cooled and cut into about 1/2-inch dice
- 1 cup sorghum
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Optional: 1-2 cloves minced garlic
- 1 cup blueberries
- 1 small cucumber, diced (about ½ cup)
- 1 small red onion, diced (about ½ cup)
- 1/2 cup coarsely chopped walnuts
- 1/3 cup crumbled blue cheese
- ¼ cup chopped fresh mint
Notes
Recipe adapted from an Oldways Whole Grains Council recipe, originally developed by Kelly Toups
Courses Lunch, Dinner
Recipe by Nutrition By Carrie at https://get-fit-in-2026.live/2017/07/recipe-sorghum-salad-chicken.html%3C/p%3E