In a small jar, add the vinegar and salt. Whisk until dissolved. Then add in the maple syrup, garlic, dijon, pepper and oil. Whisk well until ingredients are thoroughly incorporated.

Rinse 1 cup red winter wheat berries under water until the water runs clear. Add the rinsed wheat berries plus 2-1/2 cups water into a rice cooker and cook on the brown rice setting. This takes about 30 to 40 minutes. Transfer and spread out onto a large plate to cool.

Meanwhile, prep the remaining ingredients.

Toast almonds in a dry skillet over medium-low until fragrant and golden. Transfer to a clean dish to cool.

In the same skillet, add butter and onions with a small pinch of salt. Cook over medium to medium-low for 8 to 10 mintues or until the edges start to turn light golden brown. Add in thyme and cook 1 minute. Remove off of the heat and let cool.

In a large mixing bowl add the (cooled) wheat berries, almonds and sauteed onions and thyme. Add in the sliced celery, dried cherries, blue cheese and parsley. Toss to combine.

Add in the power greens and chicken. Toss once more before transferrign to a large serving bowl or platter.

Top with pitted and halved cherries and drizzle with desired amount of dressing.