Grilled Chicken and Wheat-Berry Salad

Ingredients

• 2 cups baby spinach leaves divided
• 1  bay leaf 
• 0.3 teaspoon pepper black
• 2 teaspoons dijon mustard 
• 1 cup apples green peeled cut into julienne strips
• 0.3 cup green onion chopped
• 0.5 cup bell pepper diced red
• 0.3 teaspoon salt 
• 16 ounce chicken breasts boneless skinless
• 4 cups water 
• 1 cup winter wheat berries hard rinsed drained
• 3 tablespoons cucumber yogurt dressing 

Equipment

• bowl
• sauce pan
• grill

Directions

1. Preheat grill.
2. Combine first 3 ingredients in a saucepan over medium-high heat. Bring mixture to a simmer; cover and cook for 2 hours, 15 minutes or until wheat berries are almost tender.
3. Drain and place in a bowl; discard bay leaf. Coarsely chop 1 cup spinach leaves.
4. Add chopped spinach, apple, bell pepper, dressing, and mustard to the wheat berries, and toss well.
5. Sprinkle chicken with salt and pepper.
6. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Thinly slice chicken.
7. Divide remaining spinach evenly among 4 plates.
8. Place 1/2 cup wheat-berry mixture on top of spinach. Arrange chicken evenly over berry mixture; sprinkle with green onions.