Chicken and wheatberry salad

4 servings

Ingredients

Quantity Ingredient
1½ cup Wheatberries*
1 Boneless smoked chicken breast (abt. 3/4 lb.)
1 bunch Watercress
2 mediums Nectarines
1 medium Celery stalk
2 tablespoons Soy sauce
2 tablespoons Lemon juice
2 tablespoons 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 2½ 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 ½" thick slices. Chop enough watercress to equal ¾ cup; reserve remaining watercress to use in salad another day or use to garnish this salad if you like. Cut nectarines into ½" 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

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