Grilled Chicken with Spelt, Pear and Watercress Salad

1. 1

   Preheat the grill to medium heat and brush some oil onto the grates.

2. 2

   Bring a medium saucepan of water to a boil.

3. 3

   Add the spelt and return to a boil.

4. 4

   Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes.

5. 5

   Drain and set aside.

6. 6

   Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper.

7. 7

   Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes.

8. 8

   Set aside to rest.

9. 9

   Put the lemon juice in medium bowl.

10. 10

    Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl.

11. 11

    Toss with the lemon juice.

12. 12

    Add the spelt, watercress and oil .

13. 13

    Toss to dress evenly.

14. 14

    Season with 1/8 teaspoon salt and some pepper.

15. 15

    Divide the salad and chicken evenly among four plates.

16. 16

    Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate.

17. 17

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.