Chicken Wheatberry Salad with Prune Dressing

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

Servings: 4


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
 3 ounces (10-12) California Prunes chopped
 ¼ cup apple juice
 2 tablespoons lime juice
 ¼ cup olive oil


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

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