[Healthy]
Makes 8 servings
Fast 35-minute cook time
In a 6-qt. electric or stove-top pressure cooker combine broth, tomatoes, and wheat berries. Lock lid in place. Set an electric cooker on high pressure to cook 35 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 35 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Using a slotted spoon, transfer wheat berry mixture to a large bowl; discard liquid in cooker. Cool wheat berries to room temperature. Stir in the next four ingredients (through mint).
For dressing, in a screw-top jar combine the next four ingredients (through garlic salt). Cover and shake well. Pour dressing over wheat berry mixture; toss gently to coat. Stir in chicken. Cover and chill 4 to 24 hours. Sprinkle with cheese before serving.
Slow 7½-hour low cook time
In a 4- to 5-qt. slow cooker combine broth, tomatoes, and wheat berries. Cover and cook on low 7½ to 8 hours or until wheat berries are tender. Using a slotted spoon, transfer wheat berry mixture to a large bowl; discard liquid in cooker. Cool wheat berries to room temperature. Stir in the next four ingredients (through mint).
For dressing, in a screw-top jar combine the next four ingredients (through garlic salt). Cover and shake well. Pour dressing over wheat berry mixture; toss gently to coat. Stir in chicken. Cover and chill 4 to 24 hours. Sprinkle with cheese before serving.
per serving 294 cal., 9 g fat (2 g sat. fat), 55 mg chol., 339 mg sodium, 29 g carb., 5 g fiber, 2 g sugars, 24 g pro.