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Thai Chicken and Wheat Berry Salad
© John Kernick

Thai Chicken and Wheat Berry Salad

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This refreshing and hearty chicken-and-wheat-berry salad is lovely served in fresh lettuce cups.

  1. 2 tablespoons canola oil
  2. 1 pound ground chicken, preferably dark meat
  3. Kosher salt
  4. Pepper
  5. 1/2 cup cooked wheat berries or spelt
  6. 2 tablespoons Asian fish sauce
  7. 1 tablespoon lime juice, plus lime wedges for serving
  8. 1/3 cup chopped basil, plus whole leaves for serving
  9. Lettuce cups, for serving
  1. In a nonstick skillet, heat the oil. Add the chicken, season with salt and pepper and cook over moderately high heat, stirring, until cooked through, 3 to 4 minutes. Stir in the wheat berries, fish sauce and lime juice. Remove the skillet from the heat; stir in the chopped basil. Serve the salad warm with lettuce cups, lime wedges and basil leaves.

Suggested Pairing

Lively, limey Albariño: 2012 La Caña.

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