Name: Leftover Rotisserie Chicken Grain Bowl with Pickled Corn and Blueberries
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 ¼ cups fresh or frozen corn kernels; ⅓ cup cider vinegar; 1 medium shallot (, sliced thin); 2 teaspoons sugar; ½ teaspoons kosher salt (, divided); 2 tablespoons extra-virgin olive oil; 1 tablespoons mayonnaise; ½ cup cooked wild rice (cooled); ½ cup wheat berries (quinoa or brown rice, cooled); 2 cups chopped rotisserie chicken (or poached chicken); 1 cup baby arugula (chopped coarse); 5 ounces blueberries ((about 1 cup))

There's something special about a summer grain bowl that somehow tastes like an entire farmers market. Sweet blueberries, bright and tangy pickled corn, hearty wheat berries, nutty Minnesota wild rice, peppery arugula, and tender leftover rotisserie chicken all come together in this blueberry grain bowl with a bright homemade dressing that's impossible to stop eating. It's colorful, packed with texture, and one of those meals that feels a little like a treat even though it comes together from simple ingredients already in your kitchen.

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Wheat berry and wild rice grain bowl with pickled corn and blueberries in a decorated bowl and a salad bowl with wheat berries and wild rice in glass jars.

Summer is the season when dinner gets wonderfully uncomplicated around our house. After a morning at the farmers market, I usually come home with more fresh produce than I planned-ears of sweet corn, blueberries that never seem to make it home without disappearing by the handful, and whatever greens looked too good to leave behind.

This grain bowl became my favorite way to turn those market finds into dinner for two. I start with cooked wheat berries and Minnesota wild rice because I love the chewy, nutty texture they bring, then add leftover rotisserie chicken for an easy protein that saves time on busy evenings.

The real surprise is the quick-pickled corn and shallots. A few minutes in the microwave transforms sweet summer corn into little bursts of bright, tangy flavor. Even better, the pickling liquid doesn't go to waste. I whisk it into the dressing where it carries all that sweet corn and shallot flavor into every bite.

Finished with juicy blueberries, peppery arugula, creamy goat cheese, and toasted almonds, this is the kind of dinner that's hearty enough to satisfy but still feels fresh and light on a warm summer evening. It's one of those recipes that reminds me the best meals often come from simply letting beautiful seasonal ingredients do the work.

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Why You'll Love This Grain Bowl
Ingredients You'll Need
How to Choose and Cook Wheat Berries
How to Cook Wild Rice
How to Make Quick Pickled Corn
Leftover Rotisserie Chicken- A Shortcut I Love
More blueberry recipes
More Leftover Rotisserie Chicken Recipes
Leftover Rotisserie Chicken Grain Bowl with Pickled Corn and Blueberries
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Why You'll Love This Grain Bowl

Made for two. Just enough for dinner with leftovers for lunch-without a week's worth sitting in the fridge.
A delicious way to use leftover rotisserie chicken. An easy shortcut that turns simple ingredients into a satisfying meal.
Full of summer flavor. Sweet blueberries, tangy pickled corn, peppery arugula, and chewy wheat berries make every bite interesting.
Great for meal prep. Cook the grains ahead of time, then toss everything together when you're ready to eat.
Wonderful warm or at room temperature. Perfect for an easy weeknight dinner, patio lunch, or picnic.

Ingredients You'll Need

One of my favorite things about this grain bowl is how every ingredient brings something different to the table. The chewy grains, sweet blueberries, bright and tangy pickled corn, creamy goat cheese, and crunchy almonds make every bite a little different.

The Grains

uncooked and cooked wheat berry and wild rice in glass jars and bowls.

I love combining wheat berries and Minnesota wild rice. The wheat berries stay pleasantly chewy while the wild rice adds its earthy, nutty flavor. Together they make this grain bowl hearty enough for dinner without feeling heavy.

Don't have both? Brown rice, farro, quinoa, or even barley all work beautifully.

Fresh Summer Favorites

This recipe really shines when corn and blueberries are in season. Sweet blueberries, fresh corn, shallots, and peppery arugula turn simple leftover chicken into something that feels worthy of a summer dinner on the patio.

Grain bowl with ingredients in a white bowl.

Pantry Staples

A simple dressing made with olive oil, Dijon mustard, mayonnaise, and the reserved pickling brine ties everything together. Finish the bowl with creamy goat cheese and toasted almonds for the perfect little bit of crunch.

Note: You will find the measurements and other helpful ingredient tips in the recipe card below.

How to Choose and Cook Wheat Berries

If you've never cooked wheat berries before, don't let them intimidate you. Think of them like whole grains that cook a lot like pasta-just give them plenty of water and let them simmer until tender.

Cooked wheat berry in bowl with spoon and uncooked wheat berry grain in a glass jar.

For grain bowls, I usually buy hard white wheat berries because they're pleasantly chewy with a mild, nutty flavor. Hard red wheat berries are a little heartier and earthier, while soft wheat berries are better suited for baking than salads. You'll find wheat berries in the bulk bins at many co-ops and natural food stores or packaged near the grains.

Simply rinse the wheat berries, cover them with plenty of water, bring to a boil, then reduce to a gentle simmer. Depending on the variety (see chart below), they'll take about 45 to 70 minutes to become tender but still pleasantly chewy. Add more water if necessary. Drain well and let them cool slightly before adding them to the grain bowl.

Type	Time
Hard White	45-60 min
Hard Red	50-70 min
Soft White	30-40 min

How to Cook Wild Rice

Since I'm a Minnesotan, wild rice almost always finds its way into my kitchen. It adds a wonderful nutty flavor and pairs perfectly with the wheat berries.

Cooked wild rice in a bowl with a spoon and uncooked wild rice in a glass jar.

Rinse the wild rice, then simmer it in plenty of water until the grains split open and curl back. Authentic Minnesota wild rice cooks a little differently than cultivated blends, so check your package for timing. Once it's tender, drain any extra water and let it cool before tossing it into the bowl.

How to Make Quick Pickled Corn

This quick pickled corn might be my favorite part of the whole recipe. In a microwaveable bowl, combine corn kernels, cider vinegar, thinly sliced shallots, a bit of sugar, and a dash of salt. Microwave just until the vinegar begins to boil, about 2 to 4 minutes, making sure to stir halfway through.

Pickled corn and shallots in a glass bowl to make a grain bowl.

Then refrigerate until cool, about 15 minutes-this helps the brine gently pickle the corn and shallots, giving them that bright, tangy-sweet flavor that makes this grain bowl so good.

Here's my favorite tip-don't throw away the pickling brine. Whisk it into the dressing instead of plain vinegar. It's already packed with the sweet flavor of the corn and the bite of the shallots, so every spoonful of dressing tastes even better.

Leftover Rotisserie Chicken- A Shortcut I Love

Leftover rotisserie chicken is one of my favorite shortcuts for this grain bowl. I usually grab one at the grocery store and turn the leftovers into lunches and easy dinners throughout the week.

If you have a little extra time, poaching your own chicken works beautifully too. The meat stays incredibly tender, and the bonus is you can use the broth that's created while cooking the chicken for future use-perfect for soups, grains, or anywhere you want an extra boost of flavor. (Here's my guide on how to poach chicken and how to make homemade chicken stock.) Future you will be glad you did!