Chicken breast - I cook 2, and usually only use about 1.5 in the recipe. All depends on how much chicken you like!
1 cup quinoa seeds (uncooked)
1/4 cup chia seeds (uncooked)
1 cup bulgar wheat (optional, uncooked)
1 cup green lentils (uncooked)
1 can chickpeas
2 stalks celery
White wine vinegar
Extra virgin olive oil
Ground cumin (optional)
Garlic powder (optional)
Hummus or plain greek yogurt (optional)
Salt & pepper
Prep time: 1 hour, not including the chicken's slow cooker time.
While the chicken cooks, prepare your grains and seeds
Bulgar wheat: If you prefer a healthier option, replace the bulgar in your recipe with extra quinoa. To cook the bulgar, simply add to a pot with 3-4 cups of water and bring to a boil. Once the water is halfway gone, reduce heat to medium and cover. Once the water is nearly all absorbed, remove from heat and let sit (with the cover still on).
Green Lentils: Simply add to a pot with water and let boil for 15-20 minutes. Strain the water and set aside.
Chickpeas: Simply add to a pot with water and let boil for 15-20 minutes. Strain the water and set aside.
We'll also need to add some fresh celery. Wash the two stalks thoroughly (I recommend rinsing with vinegar to ensure it's completely clean), and chop up into small bits.
Since this is a cold chicken salad recipe that's already all pre-mixed, it's a super convenient dish to put in a container and take for lunch at work or school. This recipe makes about 5 servings, so it can be either a dinner for the family or a few day's worth of lunches and dinners for 1. Enjoy!