Grilled Chicken and Wheat-Berry Salad

Nutritional Information

Calories per serving:	332
Calories from fat:	31%
Fat per serving:	12g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	6.7g
Polyunsaturated fat per serving:	1.4g
Protein per serving:	29g
Carbohydrates per serving:	30.1g
Fiber per serving:	3g
Cholesterol per serving:	63mg
Iron per serving:	4mg
Sodium per serving:	792mg
Calcium per serving:	113mg

Good to Know

This salad is a great way to get your fill of vegetables, fruits, and protein all at once. The yogurt dressing also provides calcium, which is vital to bone health.

Although they require little tending, the wheat berries do require a long cooking time. You may want to boil them on the weekend or the night before.

Ingredients

• 4 cups water
• 1 cup hard winter wheat berries, rinsed and drained
• 1 bay leaf
• 2 cups baby spinach leaves, divided
• 1 cup green apple, peeled and cut into julienne strips
• 1/2 cup diced red bell pepper
• 3 tablespoons Cucumber Yogurt Dressing
• 2 teaspoons Dijon mustard
• 4 (4-ounce) skinless, boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 cup chopped green onion

Preparation

Preheat grill.
Combine first 3 ingredients in a saucepan over medium-high heat. Bring mixture to a simmer; cover and cook for 2 hours, 15 minutes or until wheat berries are almost tender. Drain and place in a bowl; discard bay leaf. Coarsely chop 1 cup spinach leaves. Add chopped spinach, apple, bell pepper, dressing, and mustard to the wheat berries, and toss well.

Sprinkle chicken with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Thinly slice chicken.

Divide remaining spinach evenly among 4 plates. Place 1/2 cup wheat-berry mixture on top of spinach. Arrange chicken evenly over berry mixture; sprinkle with green onions.

recipes by health.com