Grilled Chicken Sorghum Spiralized Vegetable Salad

5.18.17 / 1 comment

Versatile Salad

Freshen up your dinner table with our Grilled Chicken Sorghum Spiralized Vegetable Salad. Filled with crunchy vegetables, chewy sorghum, and flavorful chicken, this is sure to become a go-to recipe that your whole family will enjoy. While salads can become mundane and routine, we love that this recipe adds a modern twist with the addition of many nutritious food items. These ingredients will provide you and your family with a healthy dose of whole grains, vegetables, and protein, which makes this salad the perfect dish to serve on its own, or paired with your favorite entrée. You can also take the leftovers for lunch, but be careful—everyone at work is sure to want a few bites thanks to the salad’s beautiful, bright colors and tantalizing scents!

 

Nutrient Booster: Sorghum

Not only is this salad full of protein from the chicken, but it’s also full of whole grain goodness from the sorghum. Sorghum is one of our favorite grains to cook with, as it is rich in flavor while providing a good source of whole grains and protein. This makes sorghum the perfect grain to have in your kitchen, as you can batch cook it, store it, and add it to soups, salads, or muffins later on in the week. 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 through it’s low fat, sodium, and cholesterol content. In addition to that, studies have shown that sorghum can reduce glucose responses, which suggests that it may be beneficial in managing glucose and insulin levels (1).  And, since sorghum is part of the whole grain family, intake could be considered useful in preventing cardiovascular disease, type two diabetes, and a number of cancers like colorectal, pancreatic, and gastric (2).

Perfect Pairs

In addition to its great nutrition profile, sorghum absorbs the flavors of the ingredients and herbs it’s combined with to create a well-balanced taste. Sorghum also holds its texture, and doesn’t get soggy, which is always an added bonus! Pair this recipe with our Baked Tortilla Crusted Avocado Fries for some added crunch or pair it with our Black Bean and Avocado Wraps to give dinner an extra twist. The creamy avocado in each of these potential pairings will go nicely with the chicken and vegetables in this salad while adding a unique flavor that everyone is sure to love.

Grilled Chicken Sorghum Spiralized Vegetable Salad
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Grilled Chicken Sorghum Spiralized Vegetable Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

Balsamic Dressing

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 1/2 tsp lemon juice
  • 1 tsp sorghum syrup
  • 1/2 clove garlic, minced
  • 1/2 tsp dijon mustard

Chicken Marinade

  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1/4-1/2 tsp mustard powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pound chicken breast, , pounded to 1/2″ thickness, cut into strips

Additional Ingredients

  • 3 large carrots, spiralized or grated
  • 2 large zucchini, spiralized or grated
  • 1 cup cabbage, shredded
  • 1 tsp olive oil
  • 1 1/2 cups cooked, whole grain sorghum
  • 3 tbsp hemp hearts

Equipment

  • grilling pan or grill

Instructions

Balsamic Dressing

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, sorghum syrup, garlic, and Dijon mustard. Set aside.

Chicken Marinade

  1. 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.

Combine

  1. Preheat your grill or grill pan to medium heat.

  2. Place the carrots, zucchini, and cabbage in a medium size bowl and add three tablespoons of the balsamic dressing. Mix well and set aside.

  3. 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.

  4. Add the grilled chicken, sorghum, and hemp hearts to the spiralized vegetables. Mix together, and add the rest of the dressing as desired.

  5. Serve in bowls.

Recipe Notes

Nutrient Analysis:
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.
(1) Poquette NM, Gu X, Lee SO. Grain Sorghum Muffin Reduces Glucose and Insulin Responses 
in Men. Food and Function. Food Funct. 2014;5(5):894-9. 
http://www.ncbi.nlm.nih.gov/pubmed/24608948

(2) McRae MP. Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-Analyses. 
J Chiropr Med. 2017;16(1):10-18. https://www.ncbi.nlm.nih.gov/pubmed/28228693

One Response to Grilled Chicken Sorghum Spiralized Vegetable Salad


  1. Pingback: Oodles of (Veggie) Noodles

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