Chicken and Wheat Berry Chopped Salad
Chicken and Wheat Berry Chopped Salad
Vibrant veggies, tender grilled chicken breast and hearty, nutty wheat berries topped with an epic yogurt-herb dressing.
Author: Emily Mardell
Recipe type: Salad
Serves: Serves 6
Ingredients
- 1 cup (250 mL) wheat berries
- 1 box (900 ml) low-sodium chicken broth
- 1 lb (454 g) chicken breast, boneless, skinless
- 1 cup (250 mL) corn, fresh or frozen and thawed
- 1 cup (250 mL) cherry tomatoes, halved
- 1 red bell pepper, chopped
- 2 heads of romaine lettuce, chopped
- 5-6 (1 cup) radishes, sliced
- ¼ cup (60 mL) pumpkin seeds
Dressing
- ¾ cup (175 mL) Greek yogurt, plain
- Zest and juice from 1 lemon
- 1 clove garlic
- 1 cup (250 mL) fresh basil
- ½ cup (125 mL) fresh parsley
- 1 teaspoon Dijon mustard
- 1 Tablespoon (15 mL) oil
- Salt and pepper to taste
Instructions
- Place the wheat berries and chicken broth in a medium saucepan. Bring to a boil, then lower to a simmer. Simmer for 35-45 minutes until tender. Strain the wheat berries and let them cool to room temperature.
- Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
- To make the dressing. Combine all ingredients in a food processor or blender and pulse until smooth. Taste and adjust the salt and pepper.
- Heat a skillet or grill to medium-high heat, grill chicken for about 5-8 minutes per side. Let rest for 2 minutes before slicing.
- To the salad, add the chicken and drizzle with the vinaigrette. Gently toss to combine. Serve immediately and enjoy!
Notes
Self-care can show-up in all kinds of ways. A sunny walk, a visit with a friend, a few minutes with a great book and my personal favourite…a nourishing, energizing meal. Good nutrition is good self-care ♥️
—Emily Mardell, Registered Dietitian
—Emily Mardell, Registered Dietitian
Nutrition Information
Serving size: 6 Calories: 267 Fat: 9 g Unsaturated fat: 9 g Sodium: 240 mg Fiber: 8 g Protein: 25 g Cholesterol: 120 mg
