Wheat-Berry And Smoked-Chicken Salad

• 1 cup hazelnuts (4 1/2 ounces)
• 2 cups wheat berries (3/4 pound)
• 4 medium red bell peppers
• 1 medium garlic clove
• 3 tablespoons Sherry vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons olive oil
• 1 1/2 pounds smoked chicken breast, skin discarded and meat cut crosswise into 1/4-inch-thick slices
• 3 ounces baby arugula (8 cups loosely packed)

1. Put oven rack in middle position and preheat oven to 350u0b0F.
2. Toast hazelnuts in a shallow baking pan in oven, shaking pan occasionally, until golden, about 10 minutes. Cool slightly, then rub off any loose skins with a kitchen towel. When nuts are cool enough to handle, coarsely chop.
3. Turn on broiler.
4. Cook wheat berries in a 4-quart pot of unsalted boiling water, partially covered, until tender, 1 to 1 1/2 hours. Drain well in a large sieve.
5. While wheat berries cook, broil bell peppers on a baking sheet or broiler pan 4 to 5 inches from heat, turning occasionally with tongs, until skins are blackened in spots, 10 to 15 minutes. Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
6. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Transfer garlic paste to a large bowl and add vinegar, salt, and pepper. Add oil in a steady stream, whisking, then whisk until combined well. Add wheat berries, hazelnuts, bell peppers, chicken, and arugula and toss gently to combine. Serve salad at room temperature.

hazelnuts, cups wheat berries, red bell peppers, garlic, sherry vinegar, salt, black pepper, olive oil, chicken, baby arugula

Taken from www.epicurious.com/recipes/food/views/wheat-berry-and-smoked-chicken-salad-235019 (may not work)