Citrus Soy Chicken & Bulgur Wheat Shaker Salad K-12

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  • Citrus soy chicken and bulgur wheat shaker salad in three cups


  • 1/2 c. soy sauce, reduce sodium
  • 3/4 c. orange juice
  • 1/2 c. lemon juice
  • 1 3/4 c. canola oil
  • 1/2 c. sesame oil
  • 16 c. baby spinach
  • 2 lbs. chicken meat, cooked, diced
  • 4 c. carrot, shredded
  • 4 c. edamame


  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 sheet pan.
  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.

Recipe Yield: 16 salads

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.

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Serving Tip

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.

Crediting Information

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*