Wheat Berry Salad

Wheat berries add a chewy texture and substance to this salad. They need a full hour of cooking and can be made ahead of time. Find them among specialty grains in the supermarket or natural food stores.

Wheat Berry Salad

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  • 2   cups 
  • 1   cup 
    wheat berries
  • 1/2  cup 
    walnuts, chopped
  • 2   
    stalks celery, thinly sliced
  • 1/3  cup 
    finely chopped parsley
  • 1/3  cup 
    dried tart cherries, chopped
  • 1   
    small scallion (white and green parts), chopped
  • 2   tablespoons 
    olive oil
  • 4   teaspoons 
    fresh lemon juice
    Salt and freshly ground black pepper
  • 4   cups 
    lightly packed baby spinach leaves
  • 1   
    recipe Lemon-Cumin Grilled Chicken Breasts (see below )
    Lemon wedges for serving
Lemon-Cumin Grilled Chicken Breasts
  • 4   
    skinless boneless chicken breast halves (about 1-1/4 lb.)
  • 1   teaspoon 
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    freshly ground black pepper
  • 2   teaspoons 
    olive oil
  • 2   tablespoons 
    lemon juice

In medium-size pot, combine the water and wheat berries. Bring to boiling; reduce heat to a simmer. Cook, uncovered, until tender, about 1 hour. Drain and let cool.
Meanwhile, toast the walnuts in a medium-size dry skillet over medium-high heat, stirring occasionally, until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, toasted walnuts, celery, parsley, dried cherries, scallion, olive oil, and lemon juice. Season with salt and pepper. This salad will keep up to 5 days in an airtight container in the refrigerator.
To serve, place 1 cup of spinach leaves on each plate. Mound 3/4 cup of the wheat berry salad on top of each serving and top with slices of the Lemon-Cumin Grilled Chicken Breast. Pass lemon wedges. Makes 4 servings.
Lemon-Cumin Grilled Chicken Breasts
Put chicken breast halves between 2 pieces of plastic wrap and pound lightly with a mallet or rolling pin so it is an even thickness of about 1/2 inch. In a small bowl, combine cumin, salt, and pepper. Rub chicken breasts on both sides with olive oil, then rub the spice mixture on both sides. Coat a grill or nonstick grill pan with cooking spray and heat over medium-high heat. Cook chicken until grill marks form and chicken is no longer pink, about 3 to 4 minutes per side. Remove from heat, let rest 5 minutes. Drizzle with lemon juice. The chicken will keep for up to 3 days in an airtight container in the refrigerator. Makes 4 servings.

Nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 17, chol. (mg) 0, carb. (g) 51, fiber (g) 9, pro. (g) 9, sodium (mg) 44, Percent Daily Values are based on a 2,000 calorie diet
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