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Cashew Chicken Wheat Berry Salad with Peas

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 14 mins
Total time 14 mins
Yield Serves 4 (serving size: 1 cup)
The thigh meat lends an especially moist, rich flavor, but you can use any leftover chicken.


  • 4 teaspoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 cups cooked wheat berries
  • 1 1/2 cups chopped cooked chicken thighs
  • 3/4 cup sugar snap peas, halved diagonally
  • 1/2 cup dry-roasted, unsalted cashews
  • 1/3 cup thinly sliced green onions

Nutrition Information

  • calories 376
  • fat 13.3 g
  • satfat 3 g
  • monofat 6.6 g
  • polyfat 2.6 g
  • protein 22 g
  • carbohydrate 46 g
  • fiber 7 g
  • cholesterol 71 mg
  • iron 2 mg
  • sodium 393 mg
  • calcium 32 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl, stirring well with a whisk. Add wheat berries, chicken, and peas; toss well to coat. Stir in cashews and onions.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit