Curried Chicken and Wheat Berry Salad
You Will Need
Place the wheat berries in a small pot and cover with 1 inch of water. Bring to a boil over high heat then reduce the heat to low. Simmer, covered, for 30-40 minutes, or until the wheat berries are chewy and no longer crunchy. Drain the water from the pot.
Heat the oil in a medium sized frying pan over medium high heat. Add the onion and cook until it is soft and light brown, about 5 minutes. Add the garlic, ginger, chili flakes and kale and cook for 1 minute more, or until the kale starts to soften. Set aside to cool.
In a large bowl whisk together the mayonnaise, curry powder, sugar and sea salt. Add the cooked wheat berries, cooled onions and kale, shredded chicken, raisins, cherry tomatoes, walnuts, grated carrot and sesame seeds and toss well to coat.