Honey Chicken Salad with Grapes and Feta

Name: Honey Chicken Salad with Grapes and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1 lb chicken breast; 1 cup uncooked wheat berries; 2-3 cups fresh green grapes, halved; 2 tablespoons olive oil; 1 tablespoon honey; ¼ cup lemon salad dressing; ½ tablespoon vinegar; 2 tablespoons water; Salt and pepper to taste; ½ cup crumbled feta cheese, for topping; 3-4 green onions, sliced, for topping

Recipe GLPR77b215e2ae668a

Salad

60 min

365 cal

Servings: 8

Stovetop

SNAP eligible

A refreshing and hearty grain-based salad featuring tender shredded chicken breast combined with chewy wheat berries, sweet grapes, and tangy feta cheese. Dressed with a light honey-lemon vinaigrette and topped with fresh green onions, this salad is perfect for meal prep and serves as a complete lunch or dinner. The combination of protein, whole grains, and fresh fruit creates a balanced and satisfying meal.

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Ingredients

1 lb chicken breast

1 cup uncooked wheat berries

2-3 cups fresh green grapes, halved

2 tablespoons olive oil

1 tablespoon honey

¼ cup lemon salad dressing

½ tablespoon vinegar

2 tablespoons water

Salt and pepper to taste

½ cup crumbled feta cheese, for topping

3-4 green onions, sliced, for topping

Directions

Bring two large pots of water to a boil. Add the chicken breast to one pot, cover, and simmer for 20-30 minutes until the chicken reaches an internal temperature of 165°F and no longer shows any pink. In the second pot, add the wheat berries and cook uncovered for 20-30 minutes until they reach a chewy consistency. If the wheat berries are still too firm after 30 minutes, continue cooking and add more water as needed, up to an additional 10 minutes.
While the chicken and wheat berries cook, halve the fresh green grapes and slice the green onions. Set both aside on a clean cutting board.
In a small bowl, whisk together the olive oil, honey, lemon dressing, vinegar, and water until well combined. Cover and refrigerate the dressing until you are ready to assemble the salad.
Once the chicken is fully cooked and reaches 165°F internally, remove from heat and allow it to cool for several minutes until it is cool enough to handle. Using two forks or your hands, shred the chicken into bite-sized pieces. Season the shredded chicken with salt and pepper to taste.
Drain the wheat berries completely in a colander, discarding all cooking water. Season the drained wheat berries with salt and pepper to taste.
In a large bowl, combine the shredded chicken, cooked wheat berries, halved grapes, and prepared dressing. Toss gently until all ingredients are evenly coated with the dressing.
Transfer the salad to a serving dish or individual bowls. Top with crumbled feta cheese and sliced green onions. Refrigerate until ready to serve. This salad will keep refrigerated in an airtight container for up to 4 days.

Comments

Grocery List Plus Editorial Staff4.25

Wheat berries are the catch here—most Charlotte chains stock them only at Harris Teeter or Kroger, so budget an extra stop or substitute with farro or barley at no real cost to flavor. The chicken, grapes, feta, and green onions are dead easy at any of the six major chains, keeping ingredient cost under $2.50 per serving. The 60-minute stated time is honest if you buy rotisserie chicken (which cuts it to 20 minutes active), but home-cooked poached breasts genuinely need that full hour; be clear on your shortcut. This is a forgiving, make-ahead salad that reheats gently and feeds a crowd without fussiness, though the wheat berries need a full 45 minutes to cook unless you plan ahead.