Cherry, Chicken, And Pecan Wheat Berry Salad

• 3 tablespoons olive oil, divided
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 1 1/2 cups cooked wheat berries
• 1/4 cup pecan halves and pieces, toasted
• 6 ounces shredded skinless, boneless chicken breast
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh thyme
• 1 cup fresh cherries, pitted and halved
• 1 ounce baby arugula leaves
• 2 ounces goat cheese, crumbled

1. Combine 2 1/2 tablespoons oil, vinegar, salt, pepper, and sugar in a large bowl, stirring well with a whisk. Add wheat berries, nuts, and chicken; toss.
2. Heat a medium nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion and thyme; cook 3 minutes or until tender. Add to wheat berry mixture; toss. Stir in cherries and arugula; toss. Sprinkle with cheese.

olive oil, apple cider vinegar, kosher salt, freshly ground black pepper, sugar, cooked wheat berries, pecan, skinless, onion, thyme, fresh cherries, arugula, goat cheese

Taken from www.myrecipes.com/recipe/cherry-chicken-pecan-salad (may not work)