Chicken broccoli salad

Yield: 2 servings

Measure Ingredient
⅓ cup Uncooked Bulgur
(1 C. Cooked Brown Rice
May Be Substituted For
Bulgur.)
2⅔ cup Boiling Water Divided
1 teaspoon Chicken Bouillon Granules
1 clove Garlic Crushed
1 (10 Oz.) Chicken Breast
Skinned
½ cup Broccoli Flowerets
2 tablespoons Minced Green Onions
1 teaspoon Lime Juice
¼ teaspoon Pepper
¼ teaspoon Crushed Red Pepper Flakes
1 teaspoon Minced Gingerroot

Combine Bulgur & ⅔ C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside.

Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken.

Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender.

Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min.

OR Until Crisp Tender. Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.

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