Chicken and wheat berry salad

Time 40 minutes
Yields Serves 6
Chicken and wheat berry salad

Spread almonds on baking sheet and toast in 350-degree oven until light golden, 5 to 7 minutes. Set aside.


Place wheat berries in strainer and rinse with cold water. Put in 2-quart saucepan with 2 1/2 cups water and 1/2 teaspoon salt. Bring to boil, then reduce heat to simmer and cook, covered, until tender, about 20 to 30 minutes. Drain well. You should have 2 cups. Set aside.


Place cranberries, 1/4 cup balsamic vinegar, 1/4 cup water and 1 tablespoon red wine vinegar in small saucepan. Bring to boil. Remove from heat. Stir in 2 tablespoons olive oil, onion, 1 teaspoon salt and pepper to taste. Set aside vinaigrette.


Place chicken, celery and apple in large bowl. Add wheat berries and vinaigrette. Toss until well mixed. Taste; adjust seasoning with salt and pepper. (Can be made a day ahead and refrigerated. Let rest at room temperature for about 1 hour before serving.)


Toss lettuce with 1 1/2 tablespoons oil, 1 teaspoon vinegar, salt and pepper; this is scant dressing. Arrange lettuce on platter. Toss chicken salad with all but 2 tablespoons almonds. Taste; adjust seasoning. Mound salad in center, leaving some lettuce exposed. Garnish with remaining almonds. Serve.

White wheat berries can be found at health food stores.

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