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Caribbean Chicken Salad with Pearled Sorghum

https://www.sorghumcheckoff.com/recipes/caribbean-chicken-salad-sorghum/

A colorful and delicious Caribbean chicken salad with pearled sorghum. The salad is topped with a simple dressing made of lime juice, honey, and olive oil.

Sorghum Form

Pearled Grain

This Caribbean chicken salad with pearled sorghum is a delicious and refreshing dish that is perfect for a summer lunch or dinner. The chicken is cooked in a flavorful marinade, and the salad is tossed with pearled sorghum, which adds a nutty flavor and a chewy texture. The salad is also packed with fresh fruits and vegetables, including mango, pineapple, red bell pepper, and cucumber. The dressing is a simple blend of lime juice, honey, and olive oil, and it perfectly complements the flavors of the salad.

This recipe is easy to make and can be customized to your liking. For example, you can use different types of chicken, such as grilled chicken or shredded cooked chicken. You can also add or remove ingredients based on your preferences. For example, if you don’t like mango, you can substitute another fruit, such as pineapple or grapes.

This Caribbean chicken salad with pearled sorghum is a healthy and delicious dish that is perfect for a summer picnic or lunch. It is also a great way to use up leftover chicken or vegetables.

Ingredients

25 servings

50 servings

75 servings

100 servings

Pearled Sorghum Grain

908 gram(s)

1.816 kilogram(s)

2.724 kilogram(s)

3.632 kilogram(s)

Water (lightly salted)

3 quart(s)

1.5 gallon(s)

2.25 gallon(s)

3 gallon(s)

Chicken Breast Tenders, Cooked

2 pound(s)

4 pound(s)

6 pound(s)

8 pound(s)

Pecans, Dry Roasted

1cup(s)

1pint(s)

1.5pint(s)

1quart(s)

Raisins

1.5 cup(s)

1.5 pint(s)

1.125 quart(s)

1.5 quart(s)

Pimentos, Canned

4 fluid ounce(s)

1cup(s)

1.5 cup(s)

1 pint(s)

Onions, Young Green, Tops Only

1

2

3

4

Garlic

2

4

6

8

Rice Wine Vinegar

1cup(s)

1 pint(s)

1.5 pint(s)

1 quart(s)

 Juice, Lemon

4 fluid ounce(s)

1cup(s)

1.5 cup(s)

1pint(s)

A1 Steak Sauce

2 fluid ounce(s)

4 fluid ounce(s)

6 fluid ounce(s)

1 cup(s)

Curry Powder

1 fluid ounce(s)

2 fluid ounce(s)

3 fluid ounce(s)

4 fluid ounce(s)

Paprika

1 fluid ounce(s)

2 fluid ounce(s)

3 fluid ounce(s)

4 fluid ounce(s)

Ginger, Ground

1 fluid ounce(s)

2 fluid ounce(s)

3 fluid ounce(s)

4 fluid ounce(s)

Extra Virgin Olive Oil

6 fluid ounce(s)

1.5 cup(s)

1.125 pint(s)

1.5 pint(s)

Low Fat Sour Cream

1 cup(s)

1 pint(s)

1.5 pint(s)

1 quart(s)

Ingredients

  • See above table for scaled ingredient requirements

Instructions

  1. Bring the water to a boil and add the sorghum pearls. Simmer for 38 minutes. The sorghum pearls will have a nice crunch. If a softer product is desired, cook an additional 5 minutes.
  2. Drain and rinse the sorghum pearls in a colander to chill. Drain and refrigerate until thoroughly chilled.
  3. In a mixing bowl; combine all ingredients for the dressing; garlic, vinegar, lemon juice, steak sauce, curry powder, paprika, ginger powder, olive oil and sour cream.
  4. Combine all the ingredients except the dressing for the salad.
  5. Fold the dressing into the salad ingredients.
  6. Salad is ready for service. Wrap and date. Refrigerate until service.
  7. Serve on a bed of lettuce and garnish with tomato wedges and seasonal fruit, garnish with toasted shredded coconut.

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