Do you guys ride motorbikes? I know this is a weird way to start a blog post on curried chicken and wheat berry salad, but hear me out …
For the past 2 weeks my handsome man and I have been making the hour long trek, 3 days a week, out to that place they call “The Suburbs.” This was totally foreign territory for me. I’m the kind of person who likes to be either in the city or in the middle of nowhere. That suburban middle ground is no man’s land for me. We ventured out that way after spending an evening a month ago talking about our dream vacation and realizing that unless we learn to ride motorbikes we definitely can’t make our dream of riding bikes to South America a reality. (Go figure!) And since the best motorcycle school is in the suburbs we hopped in the truck and battled traffic with the rest of the commuters.
Here’s a blurry selfie of us on our first day of training in the parking lot …
Don’t we look like seasoned riders ready to take on South America? Ha! (If you live anywhere near Vancouver and want to learn how to ride I would highly recommend you check out Pacific Riding School.)
So back to this curried chicken and wheat berry salad …
I was throwing together a few things in a big bowl for us to take on our adventure to the ‘burbs and seriously started to question my sanity once I got to the whole curried part of this salad. It just seemed a little odd. But guys, trust me on this one, it totally works! If you like curried chicken salad (and who doesn’t) then you are going to love this.
If you haven’t made it past the wheat berry part of this salad because you’re like, “what the *&^% are wheat berries?!” don’t worry, I’m sure you’re not alone. Wheat berries are wheat that has yet to be ground into flour. They’re a little chewy, kind of like brown rice and have a subtle nutty flavour.
You can easily replace the wheat berries with kamut or spelt (more weird, healthy but totally delicious grains) or just plain old brown rice.
Can we take just a second to talk about rotisserie chicken? I bought my first one about a month ago for some recipes I’m developing for Food & Wine Magazine. What is up with that chicken? Seriously, it’s so freaking good! I don’t normally even really like chicken but I could eat that every day. Note to self: must learn how to cook rotisserie chicken.
Make sure to follow The Endless Meal!
- 1 cup wheat berries
- 3 tablespoons olive oil
- 2 small onions, diced
- 2 cloves garlic, minced
- 1-inch piece ginger, finely minced
- ⅛-½ teaspoon chili flakes
- 1 cup chopped kale, inner stem removed
- ½ cup real mayonnaise (not Miracle Whip)
- 1 teaspoon curry powder
- ½ teaspoon sugar
- ¼ teaspoon sea salt
- 1 ½ cups shredded rotisserie chicken
- ¾ cup raisins
- 1 cup cherry or grape tomatoes, cut in half
- 1 cup walnuts, toasted*
- 1 carrot, grated
- 2 tablespoons sesame seeds, plus more for serving
- Place the wheat berries in a small pot and cover with 1 inch of water. Bring to a boil over high heat then reduce the heat to low. Simmer, covered, for 30-40 minutes, or until the wheat berries are chewy and no longer crunchy. Drain the water from the pot.
- Heat the oil in a medium sized frying pan over medium high heat. Add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic, ginger, chili flakes and kale and cook for 1 minute more, or until the kale starts to soften. Set aside to cool.
- In a large bowl whisk together the mayonnaise, curry powder, sugar and sea salt. Add the cooked wheat berries, cooled onions and kale, shredded chicken, raisins, cherry tomatoes, walnuts, grated carrot and sesame seeds and toss well to coat.