summer salad

I was using up the wheat berries that I had left in my freezer from THIS recipe. You could use cooked quinoa, Israeli (pearl) couscous, farro, bulgur, or barley for this delicious and refreshing summer salad.

Wheat Berry-Chicken Salad with Dates, Cranberries, and Almonds

2/3 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
2 cups cooked wheat berries, room temperature
1 cup cooked shredded chicken
1/2 cup dates, chopped
1/2 cup dried cranberries
1/2 cup whole Spanish Marcona almonds
1/2 cup Manchego cheese cubes
8 ounces mixed greens

In a small bowl, whisk the olive oil with the white balsamic and sherry vinegar, and season with salt, and a few grinds of pepper.

In a large bowl, mix the wheat berries, chicken, dates, cranberries, almonds, and Manchego cheese together. Toss with half of the dressing.  In another bowl, toss the greens with the remaining dressing.

Toss the greens and the wheat berry mixture together and divide between four dinner plates.

Serves 4