For the spelt berries/grain:

• Spelt berries can be soaked in water ahead of time, which will shorten their cooking time. To do this, place spelt berries (or wheat berries) in a bowl of water and set it on the counter for 4-8 hours.
• If you soaked the spelt berries, drain off the soaking water and rinse. Transfer to a small saucepan and add 2 1/2 cups of water or low sodium vegetable broth. Cook over medium heat. Soaked berries should take about 25 minutes whereas unsoaked berries will take 50-60 minutes. When fully cooked, they should be slightly more chewy than cooked wild rice, but not crunchy. Drain any remaining water and rinse the grains, then set aside to cool.
• If using quinoa, boil the grains in water or low-sodium vegetable broth over medium heat for 10-15 minutes, or until most of the liquid is absorbed. Drain any excess, then set aside to cool.

For the rest of the salad:

• Chop all vegetables and chicken. Evenly distribute them in layers across 4 jars, in the order listed. (Chicken on the bottom, spelt berries/quinoa on the top). Fill any remaining space at the top of the jars with baby greens.
  When ready to eat, drizzle with your favourite dressing and shake the jar. Pour into a bowl (over more greens if you want to), and enjoy!