Monday, May 13, 2013

Wheat Berry Salad with Chicken

In my pantry I have two large mason jars with grains in them.  I'm fairly certain one of them is hard red wheat berries.  I determined this after comparing them to a bag I had, and getting really close to stare at them.  For a while, I thought the other jar held barley.  But then I got some barley and it looked different.  Instead of just cooking them and figuring it out, I ignored them for several months, and complained about the space they took up.  Finally, I used them for this recipe and determined they are soft white wheat berries.  Mystery solved.  The mystery of why I can't be bothered to label my jars is still out there, however.  Now I feel like I may have told you this boring story before.  Sorry.

This salad is great on it's own, but we had some leftovers from a roast chicken so I added it for some protein.  Chickpeas are a good vegetarian option.

Wheat Berry Salad with Chicken

1 cup wheat berries, soaked and then simmered for an hour (follow package directions)
1/2 pint grape tomatoes, quartered
1/2 cucumber, chopped
2 green onions, sliced
1/4 cup lemon juice
1/4 cup red wine vinegar
1 Tablespoon maple syrup
1 Tablespoon dijon mustard
1/4 cup olive oil
salt and pepper
Chicken, cooked and shredded

In a large bowl, combine wheat berries, tomato, cucumber and green onions.
In a small bowl, whisk together lemon juice, vinegar, maple syrup, mustard and olive oil.  Season to taste with salt and pepper.
Pour dressing over salad and mix well.
Top with cooked chicken and crumbled goat cheese.


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