Chicken Wheatberry Salad with Prune Dressing
Provided by: Cindy’s Recipes and Writings for the California Prune Board
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
3 ounces (10-12) California Prunes chopped
¼ cup apple juice
2 tablespoons lime juice
¼ cup olive oil
Directions
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.
