Chicken Broccoli Salad

Name: Chicken Broccoli Salad
Yield: 2
Cuisine: Fusion
Ingredients: cracked wheat (bulgur); water; chicken bouillon, powdered; garlic cloves; chicken breasts; broccoli florets; scallions, spring or green onions; lime juice; black pepper; red pepper flakes; ginger root

Yield

2 servings

Prep

25 min

Cook

10 min

Ready

35 min

Low in Saturated Fat, Trans-fat Free, Good source of fiber, Sugar-Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
⅓	cup	cracked wheat (bulgur) uncooked, or 1 cup cooked brown rice
2 ⅔	cups	water boiling divided
1	teaspoon	chicken bouillon, powdered
1	x	garlic cloves crushed	*
10	ounces	chicken breasts skinned
½	cup	broccoli florets
2	tablespoons	scallions, spring or green onions minced
1	teaspoon	lime juice
¼	teaspoon	black pepper
¼	teaspoon	red pepper flakes crushed
1	teaspoon	ginger root minced

Ingredients

Amount	Measure	Ingredient	Features
79	ml	cracked wheat (bulgur) uncooked, or 1 cup cooked brown rice
631	ml	water boiling divided
5	ml	chicken bouillon, powdered
1	x	garlic cloves crushed	*
289	ml/g	chicken breasts skinned
118	ml	broccoli florets
3E+1	ml	scallions, spring or green onions minced
5	ml	lime juice
1.3	ml	black pepper
1.3	ml	red pepper flakes crushed
5	ml	ginger root minced

Directions

Combine bulgur and ⅔ cups boiling water in a large bowl; let stand 30 to 45 minutes or until liquid is absorbed.

Set Aside Combine bouillon granules, garlic, and remaining 2 cups boiling water in a medium saucepan. Bring to a boil over high heat; add chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken and let cool. Discard broth. Bone chicken and cut into bite side pieces, Combine with reserved bulgur. Steam broccoli 5 minutes or until crisp tender. Add to chicken mixture. Add green onions, lime juice pepper, red pepperflakes and gingerroot to chicken mixture, tossing well. Cover and chill 2 to 3 hours.