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Grilled Chicken Sorghum Spiralized Vegetable Salad

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 tablespoons balsamic vinegar
  • teaspoon lemon juice
  • 1 teaspoon sorghum syrup, or maple syrup
  • 1/2 clove garlic, minced
  • 1/2 teaspoon dijon mustard

Chicken Marinade

  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon mustard powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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 teaspoon olive oil
  • 1 1/2 cups cooked, whole grain sorghum
  • 3 tablespoons hemp hearts

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