Wheat Salad with Chicken and Corn

As our gardens approach the end of the season, we want to enjoy every last bite of that fresh produce.  At the same time, it's wise to also incorporate some of our long-term storage when possible.  Here's another terrific salad that uses cooked whole wheat berries.

Wheat Salad with Chicken and Corn
2 cups cooked wheat berries, cooled
2 bunches green onions, cut into thirds crosswise and white ends halved
2 1/2 cups corn*
3 tablespoons olive oil
2 cups grape or cherry tomatoes, halved
1/4 cup fresh parsley leaves
1 1/2 cups cooked chicken
2 tablespoons lime juice
5 oz baby spinach

Preheat oven to 450 degrees.  Toss scallions and corn with 1 tablespoon of the olive oil and season with salt and pepper.  Roast at 450 degrees until tender, about 25 minutes, stirring halfway through.  Toss the spinach with 1 tablespoon each olive oil and lime juice.  Season with salt and pepper.  Combine remaining ingredients and everything together. Serve immediately.  

*(For best flavor, use fresh or frozen corn.  Otherwise, canned corn will do.)

Links to related posts:
Whole wheat
Pressure canning chicken
Lemon and lime juice options