*Chicken-Farro Salad
Castellani Farro, 17.6oz
In Stock
$6.49
Manchego, El Trigal 8oz.
In Stock
$8.49
Medjool Dates, 1/2lb. Bag
In Stock
$3.99

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

Printer Friendly Version
Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart
 

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals