Jenny Park ( http://spoonforkbacon.com ): A fresh, hearty, and healthy salad that's easy to throw together. Sound too good to be true? Well, this chicken and farro salad is the real deal. It's tasty, filling, and guilt-free so eat up ... and often. Enjoy!
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Le Creuset 9" Iron Handle Skillet
John Boos Cutting Board
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Serves 4 to 6
2 cups (500 g) cooked farro
½ hothouse cucumber, diced
1 cup (150 g) cherry tomatoes, halved
2 cups (300 g) cooked chicken breasts, shredded
2 tablespoons (8 g) flat leaf parsley, minced
2 tablespoons (5 g) fresh mint, minced
1 shallot, minced
1 tablespoon (15 mL) stone ground mustard
½ teaspoon (2.5 mL) granulated sugar
1 lemon, zested and juiced
½ cup (120 mL) extra virgin olive oil
salt and pepper to taste
Place farro, chicken, cucumber, and tomatoes, parsley, and mint into a large mixing bowl and toss together. Set aside.
Place shallots, mustard, sugar, and lemon juice in a small bowl and whisk together.
Whisk olive oil into mixture, in a slow and steady stream, until fully incorporated. Season with salt and pepper.
Pour the vinaigrette over the salad and gently toss together to coat. Adjust seasonings and serve.
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