Chicken, Belgian Endive, and Grape Grain Salad

This hearty yet light grain salad incorporates lots of yummy early fall flavors and is a great use of underrated ancient grains like barley and buckwheat. I love the touch of bitterness from the endive contrasted with the sweetness of the grapes and cranberries. This makes enough for two lunch-sized servings or four smaller side dishes.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 803 Calories

Ingredients

• 2 tablespoons olive oil
• ½ lemon, juiced
• 2 teaspoons honey (Optional)
• ¼ cup dried cranberries
• 3 tablespoons chopped fresh parsley
• 1 cup chopped cooked chicken breast
• 2 tablespoons chopped fresh mint
• 4 stalks green onions, chopped
• Salt and freshly ground black pepper, to taste
• 1 cup red grapes, halved
• 1 cup cooked barley
• 1 cup cooked buckwheat
• 2 medium heads Belgian endive, halved and shredded

Recipe Instructions

Step 1

Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.