Thai Chicken and Wheat Berry Salad

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

  • Total Time:
  • Servings: 4

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  • 2 tablespoons canola oil
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt
  • Pepper
  • 1/2 cup cooked wheat berries or spelt
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon lime juice, plus lime wedges for serving
  • 1/3 cup chopped basil, plus whole leaves for serving
  • Lettuce cups, for serving

How to make this recipe

  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.

Contributed By Photo © John Kernick Published June 2014

456733 recipes/thai-chicken-and-wheat-berry-salad 2014-05-07T18:35:30+00:00 Kay Chun stir-frying|asian|southeast-asian|thai|salads|4|fast|healthy|staff-favorite|weeknight-dinner|lunch june-2014 recipes,thai-chicken-and-wheat-berry-salad 456733

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