Grilled Chicken and Wheat-Berry Salad

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.

Yield: serves 16
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 31%
  • Fat: 12g
  • Saturated fat: 2g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 29g
  • Carbohydrate: 30.1g
  • Fiber: 3g
  • Cholesterol: 63mg
  • Iron: 4mg
  • Sodium: 792mg
  • Calcium: 113mg

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

Preparation

  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.
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