Salads that highlight superfoods are all the rage at the moment, and why shouldn’t they be when you can eat your vitamins, minerals and antioxidants all in one meal? Entrée salads can often become mundane and routine; that’s why we love our Grilled Chicken Sorghum Spiralized Vegetable Salad because it adds a modern twist by adding so many nutritious food items. Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors, this recipe is a feast for your senses. Filled with a variety of vegetables, chewy sorghum, and flavorful chicken, this salad offers a healthy dose of whole grains, vitamins, and protein. This recipe is perfectly nutritious to serve on its own or can be paired with your favorite main dish. Go beyond the standard bowl of lettuce and salad dressing and savor the delicious pairing of these beautifully nutritious ingredients.
While this salad is full of protein from the chicken, it is also filled with whole grain goodness from sorghum. We love cooking with sorghum because it is rich in flavor while providing a good source of whole grains and protein. Adding a whole grain, such as sorghum, to a recipe not only adds thickness, but it also increases the overall nutritional quality of the dish. Sorghum is packed full of the nutrients you need to stay healthy and is teeming with antioxidants, protein and fiber. Sorghum is naturally gluten-free and its vast health benefits make it a worthy addition to any diet. Sorghum is a great grain to batch cook too because it can be frozen and reheated without losing its great taste and texture. What an easy way to meal prep and perfect for use in our Grilled Chicken Sorghum Spiralized Vegetable Salad.
In addition to its impressive nutritional profile, sorghum absorbs the flavors of the ingredients with which it is combined to create a delicious and well-balanced taste. Sorghum also maintains its chewy texture and does not get soggy when mixed with liquids. Pair this recipe with our Black Bean and Avocado Wraps to give dinner an extra twist. The creamy avocado in each of these dishes pair well with the chicken and vegetables in this salad. Plus it adds a unique flavor that everyone will love.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, sorghum syrup, garlic, and Dijon mustard. Set aside.
In a medium size bowl, whisk together the olive oil, garlic powder, mustard powder, sea salt, and pepper. Once well combined, coat the chicken well and set aside.
Preheat your grill or grill pan to medium heat.
Place the carrots, zucchini, and cabbage in a medium size bowl and add three tablespoons of the balsamic dressing. Mix well and set aside.
Brush the grill or grill pan with 1 teaspoon olive oil. Add chicken and grill for approximately 5 minutes on each side, or until fully cooked to 165°F.
Add the grilled chicken, sorghum, and hemp hearts to the spiralized vegetables. Mix together, and add the rest of the dressing as desired.
Serve in bowls.
Calories: 465 calories, Fat: 24 grams, Saturated fat: 3 grams, Carbohydrates: 34 grams, Sugar: 10 grams, Sodium: 370 milligrams, Fiber: 6 grams, Protein: 30 grams, Cholesterol: 60 milligrams
Disclaimer: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.