Curried Wheat Berry Chicken Salad Recipe
A classic lunch gets deliciously updated in this 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
- 1 cup wheat berries
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 cup chopped kale, inner stem removed
- 1 pinch chili flakes
- 1 ½ cups cooked shredded chicken, see notes
- 1 cup quartered cherry tomatoes
- ½ cup raisins
- ½ cup chopped walnuts, toasted
- 1 tablespoon sesame seeds, plus more for serving
- 1 medium carrot, grated
The Creamy Curry Dressing
- ½ cup mayonnaise, can be light
- 1 teaspoon curry powder
- ½ teaspoon granulated sugar
- ¼ teaspoon sea 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.
Serving: 1 serving = ⅛ of the recipe, Calories: 275kcal, Carbohydrates: 31g, Protein: 12g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 224mg, Potassium: 301mg, Fiber: 6g, Sugar: 2g, Vitamin A: 2230IU, Vitamin C: 14mg, Calcium: 66mg, Iron: 2mg