love, love, love this salad - great for a lunch... or skip the chicken and serve as side salad with any meal.
Serves 6-8
Ingredients
1 cup farro, well-rinsed
2 bone-in skin on chicken breasts or approximately 2-3 cups leftover chicken, shredded
1/3 cup dried cranberries
1/3 cup or approximately 5-6 medjool dates, pitted and chopped
1/4 teaspoon fine sea salt
2 ounces Manchego Cheese, shaved and peeled with a vegetable peeler
Your favorite greens such as; mixed greens, kale or spinach
Marcona almonds for topping and for some added crunch
Vinaigrette
¼ cup champagne vinegar
1 T honey
Sea salt and freshly ground pepper to taste
¾ cup extra virgin olive oil
Preparation
Salad
Preheat oven to 350 degrees.
Place the chicken breasts skin side up on a rimmed baking sheet. Rub them with olive oil and sprinkle with salt and pepper. Roast the chicken breasts for 35 to 45 minutes, or until chicken is cooked through. Note: For time efficiency, the chicken can be roasted and shredded up ahead of time and stored in the refrigerator until needed. When the chicken is cool enough to handle, remove the meat from the bones, discard the skin, shred the chicken meat, and set aside
Cook farro per package directions – takes about 15 to 20 minutes. I would test the farro at 15 minutes to see where it’s at. You want it to be al dente, firm, chewy and a bit tender, but not mushy.
Drain the farro. Spread the farro on baking sheet to cool. Option to put the baking sheet in the fridge to cool faster.
Chop up the Marcona almonds, pit and chop up the dates, measure out 1/4 teaspoon salt and the 1/3 cup cranberries. Combine with greens, cooled farro and cooled chicken and dressing (recipe below). Top with Manchego and almonds.
Dressing
Pulse the champagne vinegar, honey sea salt and freshly ground pepper in a blender or food processor. While the machine running slowly, drizzle in the olive oil and combine until it is emulsified.
Adapted from True Food
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