Wheatberry Chicken Salad

Ingredient ULF # Portion
Fire Braised® Pulled Chicken Thigh 553565 2 cups
Wheat Berries 048493NM 1 cup
Knouse Apple Cider 220056 ½ cup
Water 1 ½ – 2 cups
Armanino Basil Pesto Sauce 289405 ½ cup (for Pesto Vinaigrette)
White Wine Vinegar 289074 ¼ cup (for Pesto Vinaigrette)
Pro Act Romaine Lettuce, chopped 136432 1 head
Pro Act Spinach 143231 1 cup 
Bix Produce Radish, sliced thinly 130021 ½ cup
Bix Produce Mint, chopped N/D 133324 ¾ cup
Pistachios 046609NM ½ cup 
Belgioioso Parmesan Cheese, shaved 209234 ¼ cup

1. Begin by adding wheat berries to a large pot.
2. Next, pour in apple cider (for a boost of extra flavor!) and water. Cook wheat berries according to package directions.
3. In a large salad bowl, add Romaine lettuce.
4. Next, add spinach, radish, mint, pistachios, parmesan cheese, pesto vinaigrette (combine basil pesto sauce and white wine vinegar) and cooked wheat berries. Toss all ingredients together.
5. Prepare Fire Braised® Pulled Chicken Thigh by heating thoroughly and add to salad.
6. Finally, top with additional pesto vinaigrette, radish, and cheese. Serve.