Chicken Salad

This chicken salad is so delicious, you might be struck speechless.  I think I was a little bit.  It  is perfect as a side dish, sandwich, wrap, croissant, on a bed of lettuce, or any other way you might like to eat it (like straight out of the bowl...is that weird?).


This recipe is fully of hearty healthy ingredients.  Chicken, celery, cashews, craisins, wheat berries...wheat berries?  What the heck?  Trust me!  I too was a little bit skeptical, but I'm an adventurous kind of girl, so what the heck.  The wheat berries add a unique nutty flavor to the salad, but aren't overpowering.  Absolutely delightful!


Chicken Salad


1 cup uncooked wheat berries
3 cups cooked chopped chicken (fresh or canned)
1 cup (about 3 stalks) celery, finely diced
1 teaspoon dried parsley
1/2 cup dried cranberries
1/2 cup cashews, roughly chopped
1/2 cup shredded parmesan cheese
1/2 cup low fat sour cream
1/2 cup low fat mayonnaise
Garlic salt and pepper to taste


Sort through the wheat berries, removing any rocks you may find.  Place the wheat berries in a small saucepan and add 3 to 4 cups of water.  Bring the wheat berries to a boil, then reduce heat to low and simmer, covered for about 1 hour.  Drain any excess water, then set cooked wheat berries aside and let cool to room temperature.


In a large bowl, combine the chicken, celery, parsley, cranberries, cashews, parmesan cheese, and wheat berries.  In a small bowl, stir together the sour cream, mayonnaise, and garlic salt and pepper to taste.  Pour the sour cream mixture over the chicken  mixture and toss together until combined.  Cover the bowl and place in the refrigerator for 1 to 2 hours until chicken salad is chilled.  Serve on croissants, sandwiches, wraps, lettuce, or by itself. Makes 6 to 8 servings.


Enjoy!  -Cardamommy