2 Salad Recipes With Whole Grains
MINNEAPOLIS (WCCO) -- Research suggests eating whole grains might help you live longer.
Researchers found people who ate three or more servings of whole grains a day cut their risk of premature death by 20 percent.
Sue Moores, a nutritionist at Kolwalski's Markets, shared these two recipes.
Chicken Pesto Pasta Salad
- 2 cups of cooked faro or other whole grain
- 1 tsp. kosher salt
- 2 grilled chicken breasts, diced
- 8.5 oz. jar Bella Sun Luci Julienne-Cut Sun-Dried Tomatoes in Olive Oil and Herbs, drained
- 14 oz. refrigerated pesto
- 3/4 cup shredded Parmesan cheese, divided
- 1/4 cup pine nuts, toasted
In a large bowl, combine faro, chicken, sun-dried tomatoes, pesto and 1/2 cup Parmesan cheese; sprinkle remaining cheese and pine nuts over top. Serve immediately or refrigerate, covered, for several hrs. or overnight.
Lemony Chicken and Sorghum Salad
- 1 tbsp. plus 1 ½ tsp. Kowalski's Extra Virgin Olive Oil, divided
- 1 cup cooked sorghum or other whole grain
- 8 oz. boneless skinless chicken breast, cooked and cooled
- 2 tbsp. raw pepitas, very finely chopped
- 1 tbsp. very finely minced fresh Italian parsley
- 2 tsp. freshly grated lemon zest (from about 1 lemon)
- 1 ½ tsp. very finely minced fresh rosemary
- 1 green onion, very thinly sliced
- 2 tbsp. freshly squeezed lemon juice
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground Kowalski's Black Peppercorns
In a medium mixing bowl, drizzle 1 ½ tsp. oil over sorghum; toss to coat. Chill in the refrigerator, covered, until cold. Chop chicken; add chicken and next 5 ingredients (through green onion) to the sorghum in the mixing bowl and toss to combine. Drizzle remaining oil and lemon juice over salad; season with salt and pepper. Toss salad and serve immediately or store, covered, in the refrigerator for up to 2 days.
