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.
Recipe type: Salad
Serves: Serves 6
  • 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
  • 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
  1. 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.
  2. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
  3. To make the dressing. Combine all ingredients in a food processor or blender and pulse until smooth. Taste and adjust the salt and pepper.
  4. 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.
  5. To the salad, add the chicken and drizzle with the vinaigrette. Gently toss to combine. Serve immediately and enjoy!
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
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

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