Tuesday, December 2, 2014

Wheat Berry Chicken Salad

Perfect Pairing:  Diet and Leftover Sage

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If your Thanksgiving was as delicious as mine was you might be looking to detox a bit.  This salad is the perfect way to jump start that healthy kick!

Last year I wrote a post for Trail Mix Wheat Berry Salad with Chicken, Goat Cheese, and Orange Vinaigrette where I talked about my first introduction to wheat berries. 


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My mom had a wheat berry salad at a friend’s house and later made it for me.  This Wheat Berry Chicken Salad is that original recipe.  It is simple, healthy, filling, and delicious.  I think it is the mix of textures that make it special, chewy berries are mixed with crunchy celery and apples. 


Wheat berries are combined with rotisserie chicken, dried cranberries, fresh herbs, veggies, and tossed in a light dressing.  This calls for fresh sage which might just be in your refrigerator after making that Thanksgiving stuffing!

If you are new to wheat berries you can usually find them in the organic aisle or with the other grains.


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If you are on a diet this is a great “go-to” meal/snack.  One serving of this salad (recipe makes 14 servings) is four points.  If you know much about diets, you know which one uses points!  

Wheat berries are full of fiber, vitamins and minerals.  Totes diet food!  My mom will make a batch and keep it in the fridge to have on hand for a quick and satisfying meal.  It keeps really well for over a week.


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Wheat Berry Chicken Salad

Adapted by Lindsay at Perfecting the Pairing from Heather G.



Ingredients:
·        1 cup wheat berries
·        16 oz rotisserie chicken breast, no skin, chopped
·        4 green onions, chopped
·        1 cup dried cranberries
·        2 cups chopped celery
·        2 apples, cored, chopped
·        1 Tb chopped fresh sage
·        3 Tb vegetable oil
·        2 Tb apple cider vinegar
·        1 tsp Dijon mustard
·        1 Tb honey
·        1 tsp salt
·        1 tsp pepper

Directions:


Place the wheat berries into a large pot and cover with plenty of water.  Bring to a boil over high heat.  Reduce heat to low and simmer until tender, about one hour.  Drain, cool, and place in a large bowl.  Add the chicken, green onions, dried cranberries, celery, apples, and chopped sage.  Stir until combined.
 
In a small bowl combine the remaining ingredients, whisk.  Pour the dressing over the salad and stir until evenly coated.  Taste for seasoning and add salt and pepper.  Chill for at least one hour.

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