Honey Chicken (or Turkey!) Salad

Substitute leftover Thanksgiving turkey and you're good to go!!

Honey Chicken Salad with Grapes and Feta

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 8-10

 

Ingredients

• 1 lb chicken breast
• 1 bunch grapes (about 2-3 cups), cut in half
• 1 cup uncooked wheat berries
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon honey (more to taste)
• ¼ cup lemon dressing (I used Brianna’s Lemon Tarragon dressing)
• ½ tablespoon vinegar
• 2 tablespoons water
• feta cheese and green onions for topping

Instructions

1. Bring 2 large pots of water to boil. To one pot, add the raw chicken breasts. Cover and cook for about 20-30 minutes. To the other pot, add wheat berries and cook, uncovered, for about 20-30 minutes.
2. While chicken is cooking, chop the grapes in half. Slice a few green onions for topping. Whisk together the olive oil, honey, dressing, vinegar, and water. Keep grapes, green onions, and dressing in the refrigerator until ready to assemble.
3. Remove chicken from heat and check for doneness (white color throughout). Drain water and allow to cool for several minutes. When cool enough to handle, shred chicken with two forks or your hands. Season shredded chicken with salt and pepper.
4. Remove wheat berries from heat and check for doneness (chewy texture). If they’re still too crunchy for you, continue to cook for another 10 minutes, adding water as needed. Drain off all excess water when done cooking. Season with salt and pepper.
5. Combine all ingredients in a large bowl. Top with feta cheese, green onions, and almonds. Refrigerate for up to 4 days.

Notes

If you’re taking this on the go, pack up the salad with the toppings in a separate container to keep things crispy and fresh. You can use any citrusy dressing that you like, or you could even just use a little bit of lemon juice (maybe just 1-2 tablespoons) in place of the dressing.