Chicken Farro Salad
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½ cup Farro
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6 ounces mixed baby greens
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1½ cups left over chicken cut into strips
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⅓ c. unsweetened dried cranberries
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⅓ c. chopped dates
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2 ounces Manchego cheese, shaved with a vegetable peeler
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¼ tsp. salt
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¾ cup Champagne vinaigrette (recipe below)
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¼ cup Marcona almonds, chopped
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Champagne Vinaigrette:
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¼ cup Champagne vinegar
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1T honey or maple syrup
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1 tsp salt
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Pinch of freshly ground pepper
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3/4 cup olive oil or canola oil
Bring 2 quarts salted water to a boil. Add the farro and
simmer, stirring occasionally, for 45-60 minutes, until tender. Drain well and
spread the 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 the plates
and garnish with the almonds.
To Make Vinaigrette, whisk in the oil slowly to create the
emulsion. Salt and pepper to taste. Makes 6 servings.
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