Autumn Lunch: Salads: Wheat Berry and Smoked Chicken Salad
Recipe created for you by Wild Thymes Farm
Wheat Berry and Smoked Chicken Salad
1 cup hazelnuts, toasted and chopped
2 cups wheatberries
4 medium red bell peppers
1½ lb. smoked chicken breast, skin discarded and cut into ¼-inch-thick slices
3 oz arugula (approximately 8 cups, loosely packed)
Salt & pepper to taste
Turn on broiler.
Cook wheat berries in a 4-quart pot of unsalted boiling water, partially covered, until tender (1-1½ hours). Drain well. While berries are cooking, broil bell peppers on a baking sheet 4-5 inches from heat, turning occasionally, until skins are blackened in spots (10-15 minutes). Transfer to a bowl, then cover and let steam for 10 minutes. Peel peppers, discarding seeds and stems, and cut into 1-inch pieces.
Combine wheat berries, peppers, hazelnuts, chicken, arugula and salad refresher and toss gently to combine. Salt & pepper to taste.