Summer Salad Recipe with Whole Grains and Chicken
This healthy and refreshing summer salad recipe is packed with whole grains, lean chicken, fresh vegetables, all tossed with a light vinaigrette.
Servings Prep Time
4 10minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
4 10minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Instructions
  1. In a small saucepan, bring chicken broth, bulgur, and quinoa/rice to a low boil. Cover and simmer for 20 minutes. Remove lid, fluff with fork, and allow to cool at least 15 minutes.
  2. While the grains cook, drizzle 2 tsp. olive oil over chicken breasts, and sprinkle lightly with seasoned salt. Cook chicken however you like: in a skillet, baked in the oven (or toaster oven), or grilled. I baked mine in the toaster oven at 350 degrees for about 25 minutes. Allow to cool 10-15 minutes, and then dice into bite-sized pieces.
  3. While chicken and grains cook, add vinegar, remaining 3 tbsp. olive oil, Italian seasoning, salt, and pepper to a large bowl.
  4. Add onion, seeded tomatoes, bell pepper, and spinach to food processor. Pulse until all ingredients are well chopped. (If you don’t have a food processor, dice the vegetables by hand.) Stir the chopped vegetables into the dressing in the large bowl.
  5. Stir in cooked and cooled grains and chicken. Serve immediately or store in the refrigerator for up to 24 hours before serving.
Recipe Notes

You can use any combination of bulgur, white rice, and quinoa to equal one cup total for this recipe.