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Chicken Cranberry Wheat Berry Salad

Chicken Cranberry Wheat Berry Salad

Simply put, a bowl of my Chicken Cranberry Wheat Salad keeps my taste buds guessing and wanting more.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Yield 6 servings
Calories 330 kcal
Author Katie Barszcz


  • 1 meyer lemon a regular lemon will do
  • 3 1/2 cups water more if needed
  • 2 cups wheat berries rinsed
  • 1/2 cup white wine
  • 1 bay leaf
  • 2 chicken breasts
  • extra virgin olive oil enough to lightly coat the chicken
  • 1 ear of corn cooked and the corn cut from the cob (frozen corn works here too)
  • 2 teaspoon dried rosemary
  • 3/4 cup dried organic cranberries
  • 1/4 cup pistachios shelled and toasted
  • 2-3 sliced green onions
  • salt and pepper to taste


  1. Extract the juice from the lemon and set aside. Add the water, wine, wheat berries, and the bay leaf to a pot. Peel the lemon and add the peels to the pot. Bring to a boil and then reduce the heat and cover. Simmer for about 2-3 hours, keeping an eye on the pan and adding more water if needed, until the wheat berries have softened and they start to split open a bit.
  2. While the wheat berries are cooking, coat the chicken in a little extra virgin olive oil and some salt and pepper. Place the chicken onto a baking sheet and bake at 400°F until it is cooked through and not pink in the center. Let the chicken cool and then, using a fork, shred the chicken into bite-sized bits.
  3. Once the wheat berries are done, drain off any excess water and discard the lemon peel and bay leaf. Add the chicken, dried rosemary, corn, and cranberries. Stir to combine, and add the fresh lemon juice. Add the toasted pistachios and sprinkle with the sliced green onions.
  4. You can serve it immediately while still warm, enjoy at room temperature, or have it cold.