5.0 from 57 votes
Curried Wheat Berry Chicken Salad Recipe
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 8 servings
Calories: 275 kcal
Course:
Side Dish
Cuisine:
North American
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.
- 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.
Cup of Yum
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.
Nutrition Information
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
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
224mg
(9%)
Potassium
301mg
(9%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
2230IU
(45%)
Vitamin C
14mg
(16%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275
% 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.