Autumn Lunch: Salads: Wheat Berry and Smoked Chicken Salad
Recipe created for you by Wild Thymes Farm

Autumn Lunch Index

Wheat Berry and Smoked Chicken Salad

Serves 6-8

1 cup hazelnuts, toasted and chopped

2 cups wheatberries

4 medium red bell peppers

cup Wild Thymes Pomegranate, Black Currant, Morello Cherry or Raspberry Salad Refresher

1 lb. smoked chicken breast, skin discarded and cut into -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 (1-1 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.