This is a print preview of "Chicken And Wheat Berry Salad" recipe.

Chicken And Wheat Berry Salad Recipe
by Global Cookbook

Chicken And Wheat Berry Salad
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  Servings: 6

Ingredients

  • 2/3 c. sliced almonds
  • 1/2 c. wheat berries see * Note Coarse salt to taste
  • 2 3/4 c. water
  • 1/2 c. dry cranberries
  • 1/4 c. balsamic vinegar plus
  • 1 tsp balsamic vinegar
  • 1 Tbsp. red wine vinegar plus
  • 1 tsp red wine vinegar
  • 3 1/2 Tbsp. extra-virgin extra virgin olive oil
  • 3 Tbsp. chopped red onion Freshly-grnd black pepper to taste
  • 3 c. diced roasted skinless chicken pcs
  • 1 1/2 c. thinly-sliced celery
  • 1 lrg tart red apple cored, and cut into 1/2" dice
  • 4 c. crisp chilled romaine lettuce thinly sliced, (use inner leaves, halve lengthwise)

Directions

  1. Note: White wheat berries can be found at health food stores.
  2. Spread almonds on baking sheet and toast in 350 degree oven till light golden brown, 5 to 7 min. Set aside.
  3. Place wheat berries in strainer and rinse with cool water. Put in 2-qt saucepan with 2 1/2 c. water and 1/2 tsp. salt. Bring to boil, then reduce heat to simmer and cook, covered, till tender, about 20 to 30 min. Drain well. You should have 2 c.. Set aside.
  4. Place cranberries, 1/4 c. balsamic vinegar, 1/4 c. water and 1 Tbsp. red wine vinegar in small saucepan. Bring to boil. Remove from heat. Stir in 2 Tbsp. extra virgin olive oil, onion, 1 tsp. salt and pepper to taste. Set aside vinaigrette.
  5. Place chicken, celery and apple in large bowl. Add in wheat berries and vinaigrette. Toss till well mixed. Taste; adjust seasoning with salt and pepper. (Can be made a day ahead and refrigerated. Let rest at room temperature for about 1 hour before serving.)
  6. Toss lettuce with 1 1/2 Tbsp. oil, 1 tsp. vinegar, salt and pepper; this is scant dressing. Arrange lettuce on platter. Toss chicken salad with all but 2 Tbsp. almonds. Taste; adjust seasoning. Mound salad in center, leaving some lettuce exposed. Garnish with remaining almonds. Serve.
  7. This recipe yields 6 servings.
  8. NOTES :