Bulgur Wheat Salad with Grilled Chicken and Pineapple

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Is your lunch looking a little dull? Is that same old sandwich getting you down? Well, give your taste buds a wake-up call and make a big bowl of Bulgur Wheat Salad with Grilled Chicken and Pineapple. The combination of healthy Hodgson Mill Bulgur Wheat, grilled chicken, fresh pineapple and green onions tossed together with a dressing made of lime juice, seasoned rice vinegar, honey and soy sauce will have you looking forward to a bright, flavorful midday meal in no time at all.

Ingredients

  • 1 cup Hodgson Mill Bulgur Wheat
  • 1/2 cup water
  • 8 oz pineapple, fresh and diced
  • 5 green onion, thinly sliced
  • 2 Tbsp lime juice, fresh
  • 2 Tbsp rice vinegar, seasoned, or use 1/4 tsp sugar per Tbsp of unseasoned rice vinegar
  • 2 Tbsp soy sauce
  • 2 Tbsp honey

Directions

In a medium-sized saucepan, heat the chicken broth and water until boiling.  Remove from heat and stir in bulgur wheat.  Cover pan with a lid and set aside to soak for one hour.  (If this step is done the night before, be sure to refrigerate the bulgur in an airtight container until ready to use.) Next, heat a grill pan over medium-high heat on the stove and grill the chicken breasts for 4 minutes on each side or until cooked through.  This step can be done on an outdoor grill if desired.  The chicken can be grilled up to two days in advance and refrigerated until needed.  Set chicken aside.  Thinly slice the green onions and dice the pineapple into bite-sized chunks.  Put the green onions, pineapple and bulgur into a medium-sized bowl and toss together.  Set aside.  In a small bowl, whisk together the lime juice, vinegar, soy sauce and honey.  Add dressing to the bulgur mixture and toss together.  Set aside.  Slice the chicken into bite-sized pieces and toss together with the bulgur mixture.  Serve immediately or refrigerate for up to four days in an airtight container.



Makes approximately 6 adult-sized servings. Print this Recipe

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