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Chicken And Wheat Berry Salad
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
- * Note: White wheat berries can be found at health food stores.
- Spread almonds on baking sheet and toast in 350 degree oven till light golden brown, 5 to 7 min. Set aside.
- 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.
- 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.
- 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.)
- 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.
- This recipe yields 6 servings.
- NOTES :
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