Wheat Berry Chicken Salad with Artichokes, Asparagus and Creamy Goat Cheese

This hearty, protein-packed wheat berry chicken salad is full of spring flavors including asparagus, artichokes and creamy goat cheese.
Wheat Berry Chicken Salad with Asparagus, Artichokes and Goat Cheese - The Lemon BowlWheat berries make me happy. No really, they do. So happy that they are the reason I started this blog four years ago next month! Fast forward to today I’m still here creating delicious wheat berry recipes. (Old habits die hard?)

Wheat Berries - The Lemon BowlIf you’ve never tried wheat berries, I urge you to swap them out for the usual rice, oats or pasta in your next meal. Chewier than brown rice and more flavorful than quinoa, I love the added texture they bring to any dish. They are also packed in health benefits:

  • Excellent Source of Fiber: Just one serving has 6 grams of fiber which helps slow digestion and stabilize blood sugar levels.
  • Protein Packed: Unlike refined carbs such as white rice, pasta or bread, wheat berries contain 6 grams of protein per serving. Protein + fiber = feel fuller longer.
  • Antioxidant Rich: The consumption of wheat berries can reduce your risks of developing certain types of cancer thanks to the plant estrogens (phytoestrogens.)

Chicken Wheat Berry Salad - The Lemon BowlWhen I created this salad, we had leftover grilled asparagus on hand but feel free to use any fresh or grilled vegetables you need to use up. This salad is extremely versatile and tastes best when made with the freshest produce you can find.

Your fork is waiting.

5.0 from 2 reviews
Wheat Berry Chicken Salad with Artichokes, Asparagus and Creamy Goat Cheese
 
Prep time
Cook time
Total time
 
This hearty, protein-packed wheat berry chicken salad is full of spring flavors including asparagus, artichokes and creamy goat cheese.
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 8 ounces cooked chicken breast - cubed
  • ¾ cup uncooked wheat berries - prepared according to package instructions
  • 2 celery stalks - minced
  • 1 cup grilled asparagus - diced
  • ½ cup halved cherry tomatoes
  • ½ cup red onion - minced
  • 4 artichoke hearts in water - drained and roughly chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 ounce crumbled goat cheese
  • salt and pepper to taste
Instructions
  1. Place cooked wheat berries in a medium bowl and add chicken, celery, asparagus, tomatoes, red onion and artichoke hearts. Toss to combine.
  2. Add lemon juice, olive oil, goat cheese and toss again until goat cheese starts to emulsify into the dressing.
  3. Season with salt and pepper to taste before serving.
Nutrition Information
Serving size: 2 cups Calories: 255 Fat: 6.5 g Saturated fat: 1.6 g Unsaturated fat: 4.9 g Trans fat: 0 Carbohydrates: 32.9 g Sugar: 2.9 g Sodium: 419 mg Fiber: 6.9 g Protein: 19.5 g Cholesterol: 33 mg

Disclaimer: Bob’s Red Mill has compensated me for my time to develop this recipe. Thank you for supporting the brands that allow me to create quality content. As always, all thoughts are 100% my own. 

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Comments

    • says

      Oh my goodness… I am mildly obsessed with goat cheese but it works really well in this recipe because it almost emulsifies right into the dressing. Thanks friend!

  1. says

    What a beautiful, healthy salad! I love the artichokes in here. I always forget how much I love them & need to use them more. Thanks for the reminder. Happy Friday Friend. :)

  2. says

    You made a great case for wheat berry. It looks great and the calorie count is right in the pocket. Another biggie. I like to eat without feeling guilty. The problem is, I like to eat good and tasty. Sigh. So this kind of a recipe is a treat.

  3. shelley says

    this winter (my first in N Colorado and the cold) I started eating cooked bulgur for breakfast…I LOVE it…so this has me thinking of using wheat berries in place of brown rice sometimes….thanks for the tip

  4. Mary Ann says

    I made this day before yesterday & LOVE it! It was the first time I’ve used wheat berries – and won’t be the last. I used a whole can of Trader Joe’s artichoke hearts (chopped) because I love them so much. Very filling and very good – thank you!

  5. Salvina says

    This looks delicious! I might have to make this for lunch to pack during the week! How long do you think this would keep in the fridge?

    • says

      Hi Salvina! This is perfect for brown bagging! If you’re using up leftover cooked chicken, I would try to eat it within 3 days. If you make the salad without chicken and add beans or fresh protein each day, it will last up to a week!

      • Salvina says

        I made this the day after I commented- it was so yummy! Filling, healthy, perfect for lunch. I used scallions rather than red onion, since I forgot to buy it while shopping. Great recipe! I’ll definitely be adding it to my rotation.

  6. says

    I love this! I’m a big fan of farro with its chewy texture and better-for-you nutrition but I’ve never tried wheat berries! This seems like an easy dish to throw together and without the chicken it would be a great side dish for just about anything! Yummy!

  7. April says

    I made this tonight and it was fantastic! I’ve cooked with wheat berries before, but this one really blew me away (especially with how easy it is). I didn’t have artichokes, and even without them, it was great.

    I took a couple shortcuts – I cooked the wheat berries in a rice cooker (and added lemon juice to the water, which really infused the flavor). Then, I just mixed the olive oil and goat cheese with the wheat berries (when they were warm) before mixing in the other ingredients. The texture was probably a bit different than if you emulsify as a dressing, but it didn’t affect the taste!

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