Curried Wheat Berry Chicken Salad Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
275 kcal
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Course
Side Dish
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Cuisine
North American
Curried Wheat Berry Chicken Salad Recipe
Description
Curried Wheat Berry Chicken Salad Recipe begins by simmering wheat berries until chewy, providing a nutty base. The salad incorporates sautéed onion, garlic, ginger, and kale with chili flakes for a slight heat. Shredded chicken, quartered cherry tomatoes, raisins, toasted chopped walnuts, sesame seeds, and grated carrot are combined for a complex mix of flavors and textures.
The creamy curry dressing made with mayonnaise, curry powder, sugar, and salt coats the salad evenly, adding warmth and a mild sweetness. Toasting the walnuts enhances their flavor and crunch. The final salad is vibrant with a blend of spicy, sweet, and savory elements.
It can be served as a main or side salad, useful for utilizing leftover chicken or rotisserie chicken. The combination of whole grains, protein, and vegetables also makes it filling.
Practical tips include cooking the chicken by simmering in water seasoned with salt and pepper, and to toast walnuts in a 375°F oven for 8-10 minutes for best aroma and texture.
Ingredients
- 1 cup wheat berry
- 1 tablespoon olive oil
- 1 medium onion minced
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 cup kale inner stem removed, chopped
- 1 pinch chili flakes
- 1 ½ cups chicken see notes, cooked shredded
- 1 cup cherry tomato quartered
- ½ cup raisins
- ½ cup walnuts toasted, chopped
- 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 salt 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.
- Mix the creamy curry dressing ingredients in a medium-sized bowl.
- 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.
- 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.
Notes
- Leftover or rotisserie chicken works well; cook chicken breast by simmering with salt and pepper for 20 minutes and shredding.
- Toast walnuts in a 375°F oven for 8-10 minutes to enhance flavor and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 275kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 224mg | 9% |
| Potassium | 301mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 2230IU | 45% |
| Vitamin C | 14mg | 16% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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