Ingredient | ULF # | Portion |
---|---|---|
Fire Braised® Pulled Chicken Thigh | 553556 | 2 cups |
Wheat Berries | 0484931NM | 1 cup |
Indian Summer Apple Cider | 220058 | ½ cup |
Water | 1 ½ – 2 cups | |
Armanino Basil Pesto Sauce | 289405 | ½ cup (for Pesto Vinaigrette) |
White Wine Vinegar | 0870584NM | ¼ cup (for Pesto Vinaigrette) |
Bix Produce Chopped Romaine | 143439 | 4 cups |
Taylor Spinach | 143231 | 1 cup |
Bix Produce Radish, sliced thinly | 130021 | ½ cup |
N/D Bix Produce Mint, chopped | 133324 | ¾ cup |
Pistachios | 0466094NM | 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.