Grilled Chicken And Wheat-Berry Salad

• 4 cups water
• 1 cup hard winter wheat berries, rinsed and drained
• 1 bay leaf
• 2 cups baby spinach leaves, divided
• 1 cup green apple, peeled and cut into julienne strips
• 1/2 cup diced red bell pepper
• 2 teaspoons Dijon mustard
• 4 (4-ounce) skinless, boneless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 cup chopped green onion

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

water, winter, bay leaf, baby spinach leaves, green apple, red bell pepper, mustard, skinless, salt, black pepper, cooking spray, green onion

Taken from www.myrecipes.com/recipe/grilled-chicken-wheat-berry-salad (may not work)