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Tarragon Chicken & Wheat Berry Salad

Tarragon Chicken & Wheat Berry Salad

with Radishes, Dried Cherries & Almonds

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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 NutsEggsWheat

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

3 unit

Radishes

1 ounce

Almonds

(ContainsTree Nuts)

2 tablespoon

Mayonnaise

(ContainsEggs)

1 sprig

Tarragon

¾ cup

Wheatberries

(ContainsWheat)

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2707.0480000000002 kJ
Calories647 kcal
Fat22 g
Saturated Fat0 g
Carbohydrate80 g
Sugar0 g
Dietary Fiber10 g
Protein43 g
Sodium0 mg
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
Utensilsarrow down iconarrow down icon
Pot
Strainer
Tall-Sided Pan
Spoon
Zester
Knife
Small Bowl
Whisk
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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.

5

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!

6

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

7

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