Hands-on Time
10 Mins
Total Time
35 Mins
Serves 4 (serving size: 2 lettuce leaves and about 1 cup salad)

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.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice