*Chicken-Farro Salad
Organic Girl Baby Spring Mix, 5oz_THUMBNAIL
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Mary's Organic B/S Chicken Breast, 9oz._THUMBNAIL
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Sunridge Dried Cranberries, 5oz._THUMBNAIL
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Medjool Dates, 1/2lb. Bag_THUMBNAIL
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Manchego, El Trigal 8oz._THUMBNAIL
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Miteca Marcona Almonds, 4oz._THUMBNAIL
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Napa Valley Naturals Champagne Vinegar, 17.6oz_THUMBNAIL
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Farchioni Extra Virgin Olive Oil, 32.8oz_THUMBNAIL
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Chicken-Farro Salad
  • 1/2 C farro
  • 6 oz. mixed baby greens
  • 1 /2 C leftover cooked chicken, cut into strips
  • 1/3 C dried cranberries
  • 1/3 C chopped dates
  • 2 oz. Manchego cheese, shaved with a vegetable peeler
  • 1/4 tsp. salt
  • 3/4 C Champagne Vinaigrette (recipe to follow)
  • 1/4 C chopped Marcona almonds
Champagne Vinaigrette: 1/4 C champagne vinegar, 1 TB honey, 1/4 tsp. salt, pinch freshly ground black pepper, 3/4 C good olive oil. Put the vinegar, honey, salt and pepper in a blender. Pulse to combine. With machine running, drizzle in olive oil. Blend well. Refrigerate until ready to use, shake before using.

Bring 2 quarts salted water to a boil. Add farro and simmer, stirring occasionally, for 45 minutes, until tender. Drain well and spread farro on a shallow dish to cool.

In a salad bowl, combine the greens, chicken, cooled farro, cranberries, dates, cheese, and salt. Toss with 1/2 cup Champagne Vinaigrette, adding more as needed. Divide the salad among plates and garnish with the almonds before serving.

Serves 4.  True Food Cookbook

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