Sorghum salad:

1/2 cup cooked whole grain sorghum
2 ounces rotisserie or grilled chicken, diced
1/3 grape or cherry tomatoes, halved
1/3 cup red, orange or yellow bell peppers, chopped (3-4 mini peppers)
3 romaine lettuce leaves

Dressing:

1 tablespoon Extra Virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons canned pumpkin
1/2 large clove garlic, finely chopped

1. In a bowl, combine sorghum, chicken, peppers and tomatoes.
2. In a second bowl, whisk together dressing ingredients.
3. Add 2 tablespoons dressing to sorghum mixture and gently combine.
4. Distribute sorghum mixture onto 3 lettuce leaves.
5. Drizzle with a little extra dressing if desired.
6. Dressing recipe will make more than is needed for one serving. Cover and refrigerate the extra to use another time.

Makes 1 serving with 2 tablespoons of dressing:

310 calories, 10g fat, 1.5g sat fat, 60mg chol, 135mg sodium, 32g carbohydrate, 6g fiber, 4g sugar, 22g protein