This is a print preview of "Citrus Chicken on Wheatberry Salad" recipe.

Citrus Chicken on Wheatberry Salad Recipe
by Cindy McNamara

Citrus Chicken on Wheatberry Salad

Delicious combo of proteins. The healthy salad is a great lunch box item and holds well in the fridge for 3 or 4 days (if it lasts that long).

Rating: 4/5
Avg. 4/5 3 votes
Prep time: United States American
Cook time: Servings: 4 Servings

Ingredients

  • 4 small boneless chicken breasts
  • 1/4 t cumin
  • 1/4 t lemon pepper
  • dash salt
  • 2 T oil to saute in
  • 1 c dry whole wheat grains (berries)
  • 2 c water
  • 1/2 c toasted walnuts - chopped (or other nut you prefer)
  • 1/4 c dry cranberries- chopped (or raisins)
  • 2 green onion- small chop
  • 2 stalks celery- small chop
  • 1/2 c apple- small chop (i prefer a tart apple here)
  • 1 carrot- peeled & shredded
  • 1/4 c flat parsley - chopped
  • juice of one lemon
  • 2 T olive oil
  • salt/pepper to taste
  • 1 1/2 c romaine leaves in bite size pieces
  • 1 1/2 c baby spinach

Directions

  1. Bring wheat and water to boil in large saucepan, let boil about 3 minutes then reduce to simmer for about 45 minutes or until tender. Drain & set aside.
  2. Rub chicken with cumin and lemon pepper and dash of salt. (pound to 1/2 inch thickness for faster cooking)
  3. Saute chicken about 3-4 minutes on each side, depending on thickness of meat.
  4. Let meat cool in saute pan until ready to slice and plate.
  5. In a large bowl, combine drained/cooled wheat, lemon juice, olive oil, nuts, cranberries, carrot, celery, green onion,apple, parsley and toss to mix.
  6. Season w salt/pepper to taste.
  7. Divide romaine spinach mix to 4 plates (or lunch containers)
  8. Top with 1 c wheat salad
  9. Finish with 1 chicken breast cut up