A classic lunch gets deliciously updated in this nutritious variation of chicken salad that features chewy wheat berries with a bold curry kick. It's a salad that has it all; it's creamy, crunchy, fresh, hearty, and flavorful. It's easy to make and there are endless ways to enjoy this flavorful spin on chicken salad!
Ingredients
1cupwheat berries
1tablespoonolive oil
1mediumonion, minced
1tablespoonminced ginger
2clovesgarlic, minced
1cupchopped kale, inner stem removed
1pinchchili flakes
1 ½cupscooked shredded chicken, see notes
1cupquartered cherry tomatoes
½ cupraisins
½ cupchopped walnuts, toasted
1tablespoonsesame seeds, plus more for serving
1mediumcarrot, grated
The Creamy Curry Dressing
½cupmayonnaise, can be light
1teaspooncurry powder
½teaspoongranulated sugar
¼teaspoonsea salt
Instructions
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. Drain the water from the pot.
1 cup wheat berries
Mix the creamy curry dressing ingredients in a medium-sized bowl.
½ cup mayonnaise, 1 teaspoon curry powder, ¼ teaspoon sea salt, ½ teaspoon granulated sugar
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.
1 tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1 tablespoon minced ginger, 1 pinch chili flakes, 1 cup chopped kale
Add the cooked wheat berries, onions and kale, shredded chicken, cherry tomatoes, raisins, walnuts, sesame seeds, and grated carrot to a large bowl. Pour the dressing over the top then toss well to coat.
1 ½ cups cooked shredded chicken, 1 cup quartered cherry tomatoes, ½ cup raisins, ½ cup chopped walnuts, 1 tablespoon sesame seeds, 1 medium carrot
Notes
This is a great recipe to use leftover chicken or rotisserie chicken. If you need to cook chicken, simmer a chicken breast in a small pot of water seasoned with salt and pepper for 20 minutes then shred it using two forks.To toast the walnuts, place them on a baking sheet in a 375-degree oven for 8-10 minutes, or until they are light brown and fragrant.