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Grilled Chicken and Wheat-Berry Salad

Leigh Beisch
Yield serves 16
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat grill.

  2. 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.

  3. 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.

  4. 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.