CONTEST SALADS: Citrus ,Chicken, Wheat Berry Salad

CITRUS CHICKEN WHEAT BERRY SALAD
An original recipe by BumbleBeeBoogie

3/4 cup uncooked wheat berries
1-1/2 cups water
1 teaspoon salt
2 fresh chicken breasts
1 orange and zest from its rind
1/2 grapefruit and zest from its rind
1/2 cup dried cranberries or golden raisins
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup scallions (green onions), thinly sliced
3 tablespoons fresh lime juice
2 tablespoons honey
1/2 teaspoon fresh ginger, finely grated
baby spinach leaves, rinsed

Rinse the wheat berries in a colander. Place the wheat berries in a medium pot with 1-1/2 cups salted water. Bring the water to a boil; reduce the heat to very low, cover the pot and simmer for 45 minutes; add the chicken breast and cook 15 minutes longer until the wheat berries are tender and swollen and the chicken is done. Remove the chicken breast and cool; chop into small pieces. Transfer the wheat berries and chicken pieces to a bowl and refrigerate until chilled.

Wash the orange and grapefruit. Using a zester, remove enough rind from both to equal 1 tablespoon each of minced orange and grapefruit zest. Remove any remaining rind and white pith from the orange and grapefruit and discard. Section the fruits; cut the sections into small pieces.

In a small bowl, whisk together the lime juice, honey, ginger, and zests.

To the bowl of wheat berries and chicken, add the cranberries, celery, onions, orange and grapefruit pieces; add the dressing and toss to coat all with the dressing. Serve on a bed of spinach leaves. Serves 6.

ALTERNATE RECIPE: WHITE AND WILD RICE CITRUS CHICKEN SALAD

Substitute 2 cups of a combination of white long grain rice and wild rice for the wheat berries. Cook according to the rice package directions, adding the chicken breast for the last 15 minutes of cooking. Cool and proceed as directed above.