Greek Wheat Berry Salad with Oregano Chicken

6 tablespoons extra virgin olive oil, divided

1 pound boneless skinless chicken breast, cut into 1 inch pieces

2 teaspoons Mediterranean Oregano

1 teaspoon lemon zest

1 1/2 teaspoons salt, divided

1/2 teaspoon black pepper

8 ounces halloumi cheese, cut into 1 inch pieces

1/4 cup lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

1 cup wheat berries, cooked

4 cups baby spinach

1 carrot, shredded

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1. Preheat oven to 400ºF. Drizzle two rimmed baking sheets with 1 tablespoon oil each. Set aside.

2. In a bowl combine the chicken, Oregano, lemon zest, 1 teaspoon salt and pepper. Toss to coat and add to one of the prepared baking sheets. Bake for 20 minutes.

3. Add halloumi and add 1 additional tablespoon olive oil to second baking sheet. Bake for 15 minutes or until cheese is golden brown.

4. Make the vinaigrette: In a bowl whisk the remaining 3 tablespoons olive oil, lemon juice, mustard, garlic and remaining 1/2 teaspoon salt. Set aside.

5. In a large serving bowl combine the wheat berries, spinach, carrot, chicken and halloumi cheese. Drizzle vinaigrette over salad and toss to coat. Serve or chill for up to 2 days.

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