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.

Ingredients
  • 2   cups water
  • 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 cumin
  • 1/2  teaspoon salt
  • 1/4  teaspoon freshly ground black pepper
  • 2   teaspoons olive oil
  • 2   tablespoons lemon juice

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Directions
1. 
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.
2. 
Meanwhile, toast the walnuts in a medium-size dry skillet over medium-high heat, stirring occasionally, until fragrant, 2 to 3 minutes.
3. 
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.
4. 
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
1. 
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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