Grilled Chicken and Wheat-Berry Salad

Leigh Beisch
Although they require little tending, the wheat berries do require a long cooking time. You may want to boil them on the weekend or the night before.
serves 16


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4 cups water
1 cup hard winter wheat berries, rinsed and drained
1 bay leaf
2 cups baby spinach leaves, divided
1 cup green apple, peeled and cut into julienne strips
1/2 cup diced red bell pepper
3 tablespoons Cucumber Yogurt Dressing
2 teaspoons Dijon mustard
4 (4-ounce) skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup chopped green onion


Preheat grill.

Combine first 3 ingredients in a saucepan over medium-high heat. Bring mixture to a simmer; cover and cook for 2 hours, 15 minutes or until wheat berries are almost tender. Drain and place in a bowl; discard bay leaf. Coarsely chop 1 cup spinach leaves. Add chopped spinach, apple, bell pepper, dressing, and mustard to the wheat berries, and toss well.

Sprinkle chicken with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Thinly slice chicken.

Divide remaining spinach evenly among 4 plates. Place 1/2 cup wheat-berry mixture on top of spinach. Arrange chicken evenly over berry mixture; sprinkle with green onions.

Created date

October 2003

Nutritional Information

Calories 332
Caloriesfromfat 31 %
Fat 12 g
Satfat 2 g
Monofat 6.7 g
Polyfat 1.4 g
Protein 29 g
Carbohydrate 30.1 g
Fiber 3 g
Cholesterol 63 mg
Iron 4 mg
Sodium 792 mg
Calcium 113 mg