Chicken And Wheatberry Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Wheatberries*,
1: Boneless smoked chicken breast, abt. 3/4 lb.
1 bunch: Watercress,
2 medium: Nectarines,
1 medium: Celery stalk,
2 tbsp: Soy sauce,
2 tbsp: Lemon juice,
2 tbsp: Peach or apricot preserves,
Directions:
*Wheatberries, also known as whole-grain wheat, can be found in
health food stores or in some supermarkets. Or, call Meadowlark
Grain Co. at 1-800-EAT-WHEAT to place an order or request a catalog.
Day ahead: In a large bowl, place wheatberries and enough water to
cover by 2". Soak wheatberries overnight.
About 2 1/2 hours before serving or early in day: Drain wheatberries.
In 4-quart saucepan over high heat, heat wheatberries and 7 cups
water to boiling. Reduce heat to low; cover and simmer 2 hours or
until wheatberries are tender. Drain wheatberries; rinse with cold
water to cool. Drain and set aside.
When wheatberries are ready, discard skin from chicken; slice into
1/2" thick slices. Chop enough watercress to equal 3/4 cup; reserve
remaining watercress to use in salad another day or use to garnish
this salad if you like. Cut nectarines into 1/2" chunks. Cut celery
into thin slices.
In a large bowl, stir soy sauce, lemon juice and peach preserves until
blended. Add wheatberries, chicken, chopped watercress, nectarines
and celery; toss to coat. If not serving salad right away, cover and
refrigerate.
Per serving: 315 calories, 7 g fat, 66 mg cholesterol, 1280 mg sodium.
From "Great New Summer Salads" article in "Good Housekeeping"
magazine. July 1994, Vol. 219, No. 1. Pg. 116. Electronic format by
Cathy Harned. Submitted By CATHY HARNED On 05-30-95
Source from luhu.jp
health food stores or in some supermarkets. Or, call Meadowlark
Grain Co. at 1-800-EAT-WHEAT to place an order or request a catalog.
Day ahead: In a large bowl, place wheatberries and enough water to
cover by 2". Soak wheatberries overnight.
About 2 1/2 hours before serving or early in day: Drain wheatberries.
In 4-quart saucepan over high heat, heat wheatberries and 7 cups
water to boiling. Reduce heat to low; cover and simmer 2 hours or
until wheatberries are tender. Drain wheatberries; rinse with cold
water to cool. Drain and set aside.
When wheatberries are ready, discard skin from chicken; slice into
1/2" thick slices. Chop enough watercress to equal 3/4 cup; reserve
remaining watercress to use in salad another day or use to garnish
this salad if you like. Cut nectarines into 1/2" chunks. Cut celery
into thin slices.
In a large bowl, stir soy sauce, lemon juice and peach preserves until
blended. Add wheatberries, chicken, chopped watercress, nectarines
and celery; toss to coat. If not serving salad right away, cover and
refrigerate.
Per serving: 315 calories, 7 g fat, 66 mg cholesterol, 1280 mg sodium.
From "Great New Summer Salads" article in "Good Housekeeping"
magazine. July 1994, Vol. 219, No. 1. Pg. 116. Electronic format by
Cathy Harned. Submitted By CATHY HARNED On 05-30-95
Source from luhu.jp