By: Brady Evans
We’ve got a couple of friends who are huge proponents of local, homegrown music. A few times a year they give selflessly to put on a mini music festival of sorts – something that showcases local talent and allows us to see all our favorite local bands in one venue. These festivals are usually all-day events, and sometimes the Omnivore plays in the bands – sometimes he doesn’t.
This last go-round he wasn’t playing music, which is nice because being a lonely band wife in the audience isn’t always the most fun thing. I was pretty pumped to create a picnic dinner for us to share but I was totally lacking inspiration. Finally, I remembered this entree and I am so glad I did.
While the sun was setting and people began to eat, hot dogs appeared alongside store bought potato salad and cold fried chicken. As I whipped out my real dinner plates (I have guilt about paper plates), silverware, and this beautiful salad, passers-by definitely took note.
This meal was so perfect. It is served cold or room temperature, has veggies, fruits, and protein all in one. Honey and feta is a wonderful combination. The soft grapes contrasted with the crunchy almonds wonderfully.
*This can be made vegetarian by substituting a can of garbanzo beans for the chicken.
- 1 pound chicken breast, cooked as desired and chopped
- 1 bunch grapes (about 2-3 cups), cut in half
- 1 cup uncooked wheat berries, cooked according to package directions
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ cup vinaigrette dressing
- ½ tablespoon vinegar
- 2 tablespoons water
- 4 ounces feta cheese
- Green onions and roasted almonds for topping
- Whisk together the olive oil, honey, vinaigrette, vinegar, and water. Taste and adjust as needed.
- Combine the cooked chicken, cooked wheat berries, grapes, feta and dressing in a large bowl.
- Top with green onions and almonds.