Any pickle would offer tangy little flavor bursts to chicken salad, but pickled grains one-up ordinary pickles by providing a unique chew and slightly nutty flavor. I like this best with pickled rye berries, but you can also use wheat berries, spelt, or Kamut.
Fill a large skillet about two-thirds full with water; add bay leaves, and bring to a boil. Add chicken to pan; reduce heat and simmer, partially covered, 14 minutes or until chicken is done, turning after 7 minutes. Remove chicken from pan; discard liquid and bay leaves. Cool chicken slightly; shred with 2 forks.
Combine yogurt and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Add Pickled “Hard-Shell” Grains and onion; toss to coat. Add chicken; toss well to combine. Serve over lettuce leaves.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice