What a fantastic combo! If you can't find fresh cherries, add 1/4 cup boiling water to 1/4 cup dried cherries. Let stand 10 minutes; drain and chop.
3 tablespoons olive oil, divided
2 tablespoons apple cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 1/2 cups cooked wheat berries
1/4 cup pecan halves and pieces, toasted
6 ounces shredded skinless, boneless chicken breast
1/2 cup chopped onion
1 tablespoon chopped fresh thyme
1 cup fresh cherries, pitted and halved
1 ounce baby arugula leaves
2 ounces goat cheese, crumbled
How to Make It
Combine 2 1/2 tablespoons oil, vinegar, salt, pepper, and sugar in a large bowl, stirring well with a whisk. Add wheat berries, nuts, and chicken; toss.
Heat a medium nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and thyme; cook 3 minutes or until tender. Add to wheat berry mixture; toss. Stir in cherries and arugula; toss. Sprinkle with cheese.
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Good - worth making! Interesting flavor combination - particularly good when you get a little of each ingredient in one bite. I poached my chicken breast with salt, peppercorns, and a sprig of thyme, but would have used leftover roasted chicken, if I had any, to reduce prep time. I've made this twice; used pine nuts instead of pecans the second time and they worked very well. Also reduced the oil in the dressing to 2 T; kept vinegar the same. The instructions could use some detail about cooling ingredients; I let the mixture cool to room temp before adding arugula so it it wouldn't wilt completely; and I added the toasted nuts at the end to maintain their crunch. Eating the pine nuts version right now and enjoying it very much!