Citrus Soy Chicken & Bulgur Wheat Shaker Salad - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used

Ingredients:

Yield: 16 salads

Each salad provides 2 grain serving, 1 cup vegetable (1/4 cup red/orange, 1/4 cup legume, 1/2 cup dark green), 2 oz eq meat/alt*

  • 2 lbs. InHarvest Bulgur Wheat
  • ½ c. soy sauce, reduced sodium
  • ¾ c. orange juice
  • ½ c. lemon juice
  • 1¾ c. canola oil 
  • ½ c. sesame oil
  • 16 c. baby spinach
  • 2 lbs. chicken meat, cooked, diced
  • 4 c. carrot, shredded
  • 4 c. edamame

Directions:

  1. Cook InHarvest Bulgur Wheat according to package instructions (additionally, the bulgur may be cooked by soaking in boiling water, covered, for 30 minutes at a ratio of 2 lbs. bulgur to 2 qts. boiling water).
  2. Cool completely on a sheetpan.
  3. Whisk together the soy sauce, orange juice, lemon juice, canola oil and sesame oil.
  4. Fill 2 oz. dressing cups with ¼ c. dressing, whisking the dressing often to maintain the emulsion, and cover with a lid.
  5. Layer ingredients into 16 oz. cups as follows: 

         - 1 c. InHarvest Bulgur Wheat
         - 1 c. spinach
         - 2 oz. chicken (about ½ c., volume may vary depending on product used)
         - ¼ c. carrots
         - ¼ c. edamame

  6. Cover with a flat lid.
  7. Place filled dressing cup on top of salad cup.
  8. Place domed lid on top of salad cup and press to seal.
  9. To make the salad, remove lids from the cup. Pour contents of the dressing container into the cup. Replace domed lid only and shake until ingredients are mixed.

Nutrition Facts
Per serving: 653 cal., 31 g pro., 57 g carb., 15 g fiber, 36 g fat, 4 g sat. fat, 52 g chol., 404 g sod.

Note: For each salad, you will need a 16-oz. clear cup with a flat, no-hole lid and a domed, no-hole lid and a 2 oz. portion cup with lid.