Chicken Broccoli Salad

• 1/3 c. uncooked bulgur (1 c. cooked brown rice may be substituted)
• 2 2/3 c. boiling water, divided
• 1 tsp. chicken bouillon granules
• 1 clove garlic, crushed
• 1 (10 oz.) chicken breast, skinned
• 1/2 c. broccoli flowerets
• 2 Tbsp. minced green onions
• 1 tsp. lime juice
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. minced ginger root

1. Combine bulgur and 2/3 cup boiling water in a large bowl; let stand 30 to 45 minutes or until liquid is absorbed.
2. Set aside. Combine bouillon granules, garlic and remaining 2 cups boiling water in a medium saucepan.
3. Bring to a boil over high heat; add chicken.
4. Cover, reduce heat and simmer 20 minutes or until chicken is tender.
5. Remove chicken and let cool.
6. Discard broth.
7. Bone chicken and cut into bite size pieces.
8. Combine with reserved bulgur.
9. Steam broccoli 5 minutes or until crisp-tender.
10. Add to chicken mixture.
11. Add green onions, lime juice, pepper, red pepper flakes and ginger root to chicken mixture, tossing well.
12. Cover and chill 2 to 3 hours.
13. Yield:
14. 2 servings.

brown rice, boiling water, chicken bouillon granules, clove garlic, chicken, broccoli flowerets, green onions, lime juice, pepper, red pepper, ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526804 (may not work)