I love grains. You know why? One, they taste good – or at least they taste as good as whatever you put on them. Two – they fill me up and they don’t have a lot of calories, and thanks to my calorie app on my phone, this is very important.
You all know I buy a rotisserie chicken every week, so every week I find a recipe to use up that leftover rotisserie chicken. Some are more successful then others. This one…very successful.
I totally loved this! I found it in, Whole Grains Every Day, Every Way by Lorna Sass. A cookbook, I don’t use nearly enough! The actual recipe calls for Kamut, but since I had no idea what that was, I used one of it’s suggested substitutions – spelt. You could also sub, rye or wheat berries. Also, I didn’t have any radicchio, so I just used more romaine.
This was the perfect combination of flavors. The spelt was chewy, the romaine crisp, the olives added just the right tang. I also subbed rosemary for the sage, because I just felt like it.
Spelt Chicken Salad with Romaine, Olives and Sage (or Rosemary)
- 4 cups cooked kamut (or spelt, rye or wheat berries)
- 2 to 3 cups, diced roasted chicken
- 1/2 cup chopped pitted ripe black olives
- 1/2 cup chopped pitted Mediterranean-style green olives
- 5 cups (tightly packed) shredded romaine
- 1 cup (tightly packed) shredded radicchio
- 12 to 16 fresh sage leaves, thinly sliced crosswise (or rosemary)
For the dressing
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt, plus more if needed
In a large bowl combine your grains with the chicken and olives.
Prepare the dressing by combining all the dressing ingredients.
Just before serving, add the lettuce, radicchio, and sage. Toss with the dressing. Serve.
This will be my entry for Foodie Friday at Designs by Gollum!
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.