Tarragon Chicken & Wheat Berry Salad

Name: Tarragon Chicken & Wheat Berry Salad with Radishes, Dried Cherries & Almonds
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 unit Chicken Breasts; 3 unit Radishes; 1 ounce Almonds; 2 tablespoon Mayonnaise; 1 sprig Tarragon; ¾ cup Wheat Berries; 1 ounce Cherries; 4 ounce Arugula; 2 unit Scallions; 1 unit Lemon; unit Salt; unit Pepper; 2 tablespoon Olive Oil

with Radishes, Dried Cherries & Almonds

Recipe Development TeamPublished on February 10, 2017

3.8

(2.2K customers rated)

Get Free Steak + 10 Free Meals

Tarragon's citrus and anise notes give ordinary chicken salad extra finesse. Tart dried cherries, crisp radish, and nutty wheat berries add heartiness and textural intrigue to this revamped classic. Bonus: leftovers make the perfect lunch for work.

Allergens:

Tree Nuts

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

3 unit

Radishes

1 ounce

Almonds

(Contains: Tree Nuts)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 sprig

Tarragon

¾ cup

Wheat Berries

(Contains: Wheat)

1 ounce

Cherries

4 ounce

Arugula

2 unit

Scallions

1 unit

Lemon

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories647 kcal

Energy (kJ)2707 kJ

Fat22 g

Carbohydrate80 g

Dietary Fiber10 g

Protein43 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Strainer

•Tall-Sided Pan

•Spoon

•Zester

•Knife

•Small Bowl

•Whisk

•Bowl

•Plate

Instructions

In a medium pot, bring 3 cups water and the wheat berries to a boil with a large pinch of salt. Bring to a boil, cover, and reduce to a simmer for 35-40 minutes, until tender. Drain and rinse under cold water.

Meanwhile, poach the chicken: fill a medium tall-sided pan with 2-inches water and bring to a simmer. Season the water with salt, then add the chicken and simmer for about 15 minutes, flipping half way through until cooked through. HINT: Be sure not to let the water boil or the chicken will be tough instead of juicy!

While the chicken poaches, thinly slice the scallions, keeping the green and white parts separate. Mince the tarragon. Zest and halve the lemon. Thinly slice the radishes.

In a small bowl, combine 2 tablespoons mayonnaise, the scallion whites, lemon zest, tarragon, and a generous squeeze of lemon. Season with salt and pepper.

When the chicken is cooked through, let it cool slightly, then cut into ½-inch cubes. Toss with the mayonnaise mixture, radishes, dried cherries, and wheat berries. Season with salt and pepper. HINT: You can use the pot you cooked the wheat berries in to save yourself a dish!

Toss the arugula with 2 tablespoons olive oil, a squeeze of lemon, and a pinch of salt and pepper.

Serve the chicken salad on top of a bed of arugula, then sprinkle with the sliced almonds and scallion greens. Enjoy!