Chicken-Cranberry Wheat Berry Salad
Recipe: Chicken-Cranberry Wheat Berry Salad
From: http://www.eatingrules.com/2010/10/chicken-cranberry-wheat-berry-salad/
Serves: 6-8
4 c. water
1/3 cup + 2 Tbsp. white wine
2 c. wheat berries, rinsed
1 bay leaf
2 chicken breasts
2 Tbsp. olive oil, divided
3/4 c. frozen corn
2 tsp. dried rosemary, or 1+ Tbsp. fresh minced
3/4 cup dried cranberries
1/4 cup slivered almonds, toasted
2-3 green onions, sliced
1 lemon
1/2 tsp. salt
freshly ground pepper to taste
Put the water, 1/3 c. wine, wheat berries, and the bay leaf to a pot. Bring to a boil and then reduce the heat and cover. Simmer for about 2 hours, keeping an eye on the pan and adding more water if needed, until the wheat berries have softened. Taste to see; they should still have just a bit of chew, for texture.
While the wheat berries are cooking, brush the chicken with 1 Tbsp. olive oil and cook. You can grill over high heat ca. 5 min. per side, sauté in a skillet, or bake at 400 degrees for about 20 minutes. When chicken is done (no pink left in the center), let it cool, then cut into about 1/2" pieces.
Once the wheat berries are done, drain off any excess water and discard the bay leaf. Put in a large mixing bowl. Add the chicken, corn, rosemary, cranberries, almonds, and green onions. In a small bowl, mix the juice of the lemon, 2 Tbsp. white wine, 1 Tbsp. olive oil, salt, and pepper. Drizzle over the salad and stir to combine.
Notes:
I made some changes in preparation from the original, but the ingredients are the same except that I used almonds instead of the original pistachios.
From: http://www.eatingrules.com/2010/10/chicken-cranberry-wheat-berry-salad/
Serves: 6-8
4 c. water
1/3 cup + 2 Tbsp. white wine
2 c. wheat berries, rinsed
1 bay leaf
2 chicken breasts
2 Tbsp. olive oil, divided
3/4 c. frozen corn
2 tsp. dried rosemary, or 1+ Tbsp. fresh minced
3/4 cup dried cranberries
1/4 cup slivered almonds, toasted
2-3 green onions, sliced
1 lemon
1/2 tsp. salt
freshly ground pepper to taste
Put the water, 1/3 c. wine, wheat berries, and the bay leaf to a pot. Bring to a boil and then reduce the heat and cover. Simmer for about 2 hours, keeping an eye on the pan and adding more water if needed, until the wheat berries have softened. Taste to see; they should still have just a bit of chew, for texture.
While the wheat berries are cooking, brush the chicken with 1 Tbsp. olive oil and cook. You can grill over high heat ca. 5 min. per side, sauté in a skillet, or bake at 400 degrees for about 20 minutes. When chicken is done (no pink left in the center), let it cool, then cut into about 1/2" pieces.
Once the wheat berries are done, drain off any excess water and discard the bay leaf. Put in a large mixing bowl. Add the chicken, corn, rosemary, cranberries, almonds, and green onions. In a small bowl, mix the juice of the lemon, 2 Tbsp. white wine, 1 Tbsp. olive oil, salt, and pepper. Drizzle over the salad and stir to combine.
Notes:
I made some changes in preparation from the original, but the ingredients are the same except that I used almonds instead of the original pistachios.