In a medium pot, bring 3 cups water and the wheat berries to a boil with a large pinch of salt. Bring to a boil, cover, and reduce to a simmer for 35-40 minutes, until tender. Drain and rinse under cold water.

Meanwhile, poach the chicken: fill a medium tall-sided pan with 2-inches water and bring to a simmer. Season the water with salt, then add the chicken and simmer for about 15 minutes, flipping half way through until cooked through. HINT: Be sure not to let the water boil or the chicken will be tough instead of juicy!

While the chicken poaches, thinly slice the scallions, keeping the green and white parts separate. Mince the tarragon. Zest and halve the lemon. Thinly slice the radishes.

In a small bowl, combine 2 tablespoons mayonnaise, the scallion whites, lemon zest, tarragon, and a generous squeeze of lemon. Season with salt and pepper.

When the chicken is cooked through, let it cool slightly, then cut into 1/2-inch cubes. Toss with the mayonnaise mixture, radishes, dried cherries, and wheat berries. Season with salt and pepper. HINT: You can use the pot you cooked the wheat berries in to save yourself a dish!

Toss the arugula with 2 tablespoons olive oil, a squeeze of lemon, and a pinch of salt and pepper.

Serve the chicken salad on top of a bed of arugula, then sprinkle with the sliced almonds and scallion greens. Enjoy!