Recipe
Author
Hy-Vee Test Kitchen
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Description
With a pleasing chew and toasty sweetness, sorghum and wheat berries make a lovely pairing in a salad with chicken, strawberries and blue cheese. If desired, add dressing to the grains while they're cooling so they absorb the aromatic flavors.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. uncooked sorghum | ||
| 2 ¼ c. water | ||
| ⅓ c. uncooked wheat berries | ||
| ½ tsp. Hy-Vee salt, divided | ||
| 2 boneless skinless chicken breasts | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 4 c. mixed salad greens | ||
| 1 ½ c. sliced strawberries | ||
| ½ c. crumbled blue cheese (2 oz) | ||
| Balsamic dressing, optional |
Directions
- Rinse sorghum; place in a large saucepan. Add water, wheat berries and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 50 to 60 minutes or until grains are tender. Drain any remaining liquid; set aside.
- Season chicken with remaining 1/4 teaspoon salt, black pepper and garlic powder. In a medium skillet, heat olive oil over medium heat; add chicken to skillet. Cook chicken for 10 to 12 minutes, turning once, or until internal temperature reaches 165 degrees. Cool slightly. Cut chicken into strips.
- Line four dinner plates with salad greens. Top with chicken, prepared grains, strawberries and blue cheese. Drizzle with balsamic dressing, if desired.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 55mg
- Sodium: 530mg
- Total Carbohydrates: 31g
- Protein: 22g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 70%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Fall 2015.