This salad is a great way to get your fill of veggies, fruits, and protein all at once. The yogurt dressing provides a kick of calcium.
I’ve never cooked with wheat berries before so this was something really new for me but I have to say it was worth it and fairly easy. I did them in advance and kept it in my fridge for salad day. I’ve been playing with these and quinoa. Don’t forget to come back and let me know what you think of the recipe.
Xoxo, Jacqueline Jax
P.S: Did you loose any weight yet??? My Blondi Workouts…
Ingredients: Wheat berries, bay leaf, spinach, green apple, red bell pepper, cucumber yogurt dressing, Dijon mustard, chicken breasts, salt, pepper, green onion
Try this recipe: Grilled Chicken and Wheat-Berry Salad
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.
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
1/4 cup chopped green onion
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.
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.
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.