Chicken Wheatberry Salad with Prune Dressing
Chicken Wheatberry Salad with Prune Dressing

Chicken Wheatberry Salad with California Prune Dressing

Provided by: Cindy’s Recipes and Writings for the California Prune Board

Makes: 4Prep Time: 10 minutesCook Time: 15 minutes
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INGREDIENTS

  • 1/2 cup wheatberries
  • 1 1/4 cups chicken broth- low-sodium
  • 1 cup cooked shredded chicken
  • 1/4 chopped sun-dried tomatoes
  • 1/16 teaspoon salt (optional)
  • 4 cups baby spinach
  • California Prunes for garnish
  • Dressing
  • 85g  (10-12) California Prunes chopped
  • ¼ cup apple juice
  • 2 tablespoons lime juice
  • ¼ cup olive oil

DIRECTIONS

  1. Bring wheatberries and chicken broth to a boil in a 2-quart saucepan.
  2. Reduce heat, cover and simmer for 15 minutes or until berries are softened but still chewy.
  3. Mix together wheatberries, chicken, sun-dried tomatoes.
  4. Add salt if desired.
  5. For the dressing, pulse California Prunes, apple juice and lime juice in a blender until puréed. Slowly drizzle in oil though hole in lid while blender is running.
  6. Add dressing to chicken mixture.
  7. Serve on spinach bed.
  8. Garnish with California Prunes.

AUTHOR

Cindy's Recipes and Writings