Grilled Chicken and Wheat-Berry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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