Caribbean Chicken Salad with Pearled Sorghum

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

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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