Wheat Berry Salad With Lemon-Cumin Grilled Chicken
Instructions:
- This hearty salad is bursting with harvest flavors and chock-full of
exciting textures-chewy yet tender wheat berries, sweet-tart dried
cherries, crunchy walnuts, and crisp celery. Served over leafy spinach
and topped with cumin-scented chicken, this is a power lunch that will fill you up without slowing you down.
- 1 cup hard wheat berries
- 1/2 cup chopped walnuts
- 2 stalks celery, finely chopped
- 1/3 cup finely chopped parsley
- 1/3 cup tart dried cherries, chopped
- 1 small scallion (white and green parts) , chopped
- 2 tablespoons olive oil
- 1 tablespoon plus 1 teaspoon fresh lemon juice, plus 4 lemon wedges for serving
- Salt and freshly ground black pepper to taste
- 4 cups lightly packed baby spinach leaves
- 1 recipe Lemon-Cumin Grilled Chicken Breast
- In a medium-size pot, combine the wheat berries and enough water to come 2 inches above the wheat berries. Bring to a boil, then reduce the 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, scallions, 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 or in to-go
containers. Mound % cup of the wheat berry salad on top of each
serving and top that with slices of the Lemon-Cumin Grilled Chicken Breast
. - Place a lemon wedge on the side of each serving. Right before eating, squeeze the lemon wedges on top.