A classic lunch gets a delicious update in this chicken salad variation, featuring chewy wheat berries with a bold curry kick. This salad has it all; it’s creamy, crunchy, fresh, hearty, and flavorful. It’s also easy to make, and there are endless ways to enjoy this flavorful spin on chicken salad!
I like to mix things up with this curried wheat berry chicken salad, which has bold flavor written all over it. Creamy mayonnaise, warm curry spices, sweet raisins, chewy wheat berries, and crunchy walnuts all come together into a salad that’s anything but boring. The wheat berries form the hearty base, and while they cook, I get everything else prepped so it all comes together easily.
This is one of my favorite ways to use up leftover or rotisserie chicken, which keeps things extra simple. If I’m starting from scratch, I’ll poach a chicken breast while the wheat berries cook, then shred it and call it done. It’s great for picnics, easy dinners, and even better packed up for lunch the next day.
How to serve curried wheat berry chicken salad
Serve this chicken salad variation over a bed of greens, use it as a filling in a wrap, on a piece of toast, or in a crunchy lettuce leaf. Or warm up on a rainy day by enjoying it with a comforting bowl of garlic soup .
It also travels well so it’s perfect for a picnic or to take for lunch.
How to store leftovers
This salad is hearty and will keep in the fridge for up to 4 days in a covered container. You may even find it tastes better the next day!
Curried Wheat Berry Chicken Salad Recipe
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Ingredients
- ▢ 1 cup wheat berries
- ▢ 1 tablespoon olive oil
- ▢ 1 medium onion (minced)
- ▢ 1 tablespoon minced ginger
- ▢ 2 cloves garlic (minced)
- ▢ 1 cup chopped kale (inner stem removed)
- ▢ 1 pinch chili flakes
- ▢ 1 ½ cups cooked shredded chicken (see notes)
- ▢ 1 cup quartered cherry tomatoes
- ▢ ½ cup raisins
- ▢ ½ cup chopped walnuts (toasted)
- ▢ 1 tablespoon sesame seeds (plus more for serving)
- ▢ 1 medium carrot (grated)
The Creamy Curry Dressing
- ▢ ½ cup mayonnaise (can be light)
- ▢ 1 teaspoon curry powder
- ▢ ½ teaspoon granulated sugar
- ▢ ¼ teaspoon sea salt
Instructions
- Place the wheat berries in a small pot and cover with 2 inches of water. Bring the pot to a boil over high heat then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the wheat berries are chewy. Drain the water from the pot. 1 cup wheat berries
- Mix the creamy curry dressing ingredients in a medium-sized bowl. ½ cup mayonnaise, 1 teaspoon curry powder, ¼ teaspoon sea salt, ½ teaspoon granulated sugar
- Heat the oil in a medium-sized frying pan over medium-high heat. Add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic and ginger and let them cook for 1 minute. Add the kale and chili flakes and cook for about 1 minute more, or until the kale starts to soften. 1 tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1 tablespoon minced ginger, 1 pinch chili flakes, 1 cup chopped kale
- Add the cooked wheat berries, onions and kale, shredded chicken, cherry tomatoes, raisins, walnuts, sesame seeds, and grated carrot to a large bowl. Pour the dressing over the top then toss well to coat. 1 ½ cups cooked shredded chicken, 1 cup quartered cherry tomatoes, ½ cup raisins, ½ cup chopped walnuts, 1 tablespoon sesame seeds, 1 medium carrot
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Curried Wheat Berry Chicken Salad Recipe
Ingredients
- 1 cup wheat berries
- 1 tablespoon olive oil
- 1 medium onion , minced
- 1 tablespoon minced ginger
- 2 cloves garlic , minced
- 1 cup chopped kale , inner stem removed
- 1 pinch chili flakes
- 1 ½ cups cooked shredded chicken , see notes
- 1 cup quartered cherry tomatoes
- ½ cup raisins
- ½ cup chopped walnuts , toasted
- 1 tablespoon sesame seeds , plus more for serving
- 1 medium carrot , grated
The Creamy Curry Dressing
- ½ cup mayonnaise , can be light
- 1 teaspoon curry powder
- ½ teaspoon granulated sugar
- ¼ teaspoon sea salt
Instructions
- Place the wheat berries in a small pot and cover with 2 inches of water. Bring the pot to a boil over high heat then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the wheat berries are chewy. Drain the water from the pot. 1 cup wheat berries
- Mix the creamy curry dressing ingredients in a medium-sized bowl. ½ cup mayonnaise, 1 teaspoon curry powder, ¼ teaspoon sea salt, ½ teaspoon granulated sugar
- Heat the oil in a medium-sized frying pan over medium-high heat. Add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic and ginger and let them cook for 1 minute. Add the kale and chili flakes and cook for about 1 minute more, or until the kale starts to soften. 1 tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1 tablespoon minced ginger, 1 pinch chili flakes, 1 cup chopped kale
- Add the cooked wheat berries, onions and kale, shredded chicken, cherry tomatoes, raisins, walnuts, sesame seeds, and grated carrot to a large bowl. Pour the dressing over the top then toss well to coat. 1 ½ cups cooked shredded chicken, 1 cup quartered cherry tomatoes, ½ cup raisins, ½ cup chopped walnuts, 1 tablespoon sesame seeds, 1 medium carrot
Notes
https://www.theendlessmeal.com/curried-chicken-and-wheat-berry-salad/
