Chicken Broccoli Saladpoultry, salads 1/3 cup uncooked bulgur 1 (1 c. cooked brown rice 1 may be substituted for 1 bulgur.) 2 2/3 cup boiling water divided 1 teaspoon chicken bouillon granules 1 centiliter garlic crushed 1 (10 oz.) chicken breast 1 skinned 1/2 cup broccoli flowerets 2 tablespoon minced green onions 1 teaspoon lime juice 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper flakes 1 teaspoon minced gingerroot Combine Bulgur & 2/3 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. |
