Grilled Chicken And Wheat Berry Salad

• 4 cupswater
• 1 cup hard winter wheat berries, rinsed and drained
• 1 bay leaf
• 2 cupsbaby spinach leaves, divided
• 1 cupgreen apple, peeled and cut into julienne strips
• 1/2 cupdiced red bell pepper
• 3 tablespoonsCucumber Yogurt Dressing
• 2 teaspoonsDijon mustard
• 4 (4-ounce) skinless, boneless chicken breasts
• 1/4 teaspoonsalt
• 1/4 teaspoonblack pepper
• Cooking spray
• 1/4 cupchopped green onion

1. Preheat grill.
2. Combine first 3 ingredients in a saucepan over medium-high heat.
3. Bring mixture to a simmer; cover and cook for 2 hours, 15 minutes or until wheat berries are almost tender.
4. Drain and place in a bowl; discard bay leaf.
5. Coarsely chop 1 cup spinach leaves. Add chopped spinach, apple, bell pepper, dressing, and mustard to the wheat berries, and toss well.
6. Sprinkle chicken with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Thinly slice chicken.
7. Divide remaining spinach evenly among 4 plates. Place 1/2 cup wheat-berry mixture on top of spinach.
8. Arrange chicken evenly over berry mixture; sprinkle with green onions.

cupswater, winter, bay leaf, cupsbaby spinach, cupgreen apple, red bell pepper, mustard, skinless, teaspoonsalt, teaspoonblack pepper, cooking spray, green onion

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-and-wheat-berry-salad-50186082 (may not work)