A classic lunch gets deliciously updated in this nutritious variation of chicken salad that features chewy wheat berries with a bold curry kick.

This salad has it all; it's creamy, crunchy, fresh, hearty, and flavorful. It's also easy to make and there are endless ways to enjoy this flavorful spin on chicken salad!


- Wheat berries - Olive oil - Onion - Ginger - Garlic - Kale - Chili flakes - Chicken - Cherry tomatoes - Raisins - Walnuts - Sesame seeds - Carrot


Place the wheat berries in a small pot and cover with 2 inches of water.

Bring the pot to a boil over high heat then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the wheat berries are chewy.

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 and ginger and let them cook for 1 minute. Add the kale and chili flakes and cook for about 1 minute more, or until the kale starts to soften.

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