Ingredients
4 cupswater
1 cup hard winter wheat berries, rinsed and drained
1 bay leaf
2 cupsbaby spinach leaves, divided
1 cupgreen apple, peeled and cut into julienne strips
1/2 cupdiced red bell pepper
3 tablespoonsCucumber Yogurt Dressing
2 teaspoonsDijon mustard
4 (4-ounce) skinless, boneless chicken breasts
1/4 teaspoonsalt
1/4 teaspoonblack pepper
Cooking spray
1/4 cupchopped green onion
Preparation
Preheat grill.
Combine first 3 ingredients in a saucepan over medium-high heat.
Bring mixture to a simmer; cover and cook for 2 hours, 15 minutes or until wheat berries are almost tender. Drain and place in a bowl; discard bay leaf.
Coarsely chop 1 cup spinach leaves. Add chopped spinach, apple, bell pepper, dressing, and mustard to the wheat berries, and toss well.
Sprinkle chicken with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Thinly slice chicken.
Divide remaining spinach evenly among 4 plates. Place 1/2 cup wheat-berry mixture on top of spinach. Arrange chicken evenly over berry mixture; sprinkle with green onions.
