Wheatberry Chicken Salad with Romaine and Olives

[FONT=&quot]Salad[/FONT][FONT=&quot]:[/FONT]
[FONT=&quot]4 cups cooked wheatberries (35 minutes full pressure, quick release, no soak)[/FONT]
[FONT=&quot]2-3 cups diced roast chicken[/FONT]
[FONT=&quot]½ cup EACH kalamata and green salad olives[/FONT]
[FONT=&quot]5 cups (tightly packed) shredded romaine[/FONT]
[FONT=&quot]1 cup (tightly packed) radicchio[/FONT]

[FONT=&quot]Dresssing[/FONT][FONT=&quot]:[/FONT]
[FONT=&quot]¼ cup olive oil[/FONT]
[FONT=&quot]¼ cup freshly squeezed lemon juice[/FONT]
[FONT=&quot]2 tsp. (packed) grated lemon zest[/FONT]
[FONT=&quot]½ tsp salt, or more if desired. [/FONT]

[FONT=&quot]Mix wheatberries, chicken, olives and ½ of the dressing. [/FONT]
[FONT=&quot]Just before serving, add rest of dressing and romaine and radicchio. [/FONT]
[FONT=&quot]Add salt to taste.[/FONT]