chicken and crispy farro salad is one of the easiest dinners you’ll ever make!
This chicken and crispy farro salad is a GOOD one.
As many of you know, I’m not one for making (or eating) salad. While there are many many aspects of cooking and baking that I never look at as tedious or boring, salad prep is NOT that. Am I alone in this? Or am I the only one out there who loathes prepping lettuce leaves? Please weigh in here……….
That said, give me a dish with zero-maintenance greens like baby arugula or baby spinach and I’m all in.
Which is why I ripped this recipe right out of my latest issue of Real Simple.
It had ALL the things I look for in a “dinner irl”, including sheet pan cooking, crispy-chewy grains, and minimal fuss.
And it is delicious.
This is an ideal dinner to take advantage of the poached chicken tutorial I posted recently. One poached breast makes the perfect amount of shredded chicken needed for this recipe, and is another reason why you should always have a package or 2 in the freezer (of course, you can grab a rotisserie chicken in a pinch).
You can also make the farro earlier in the day, or even a few days in advance, which will cut down on prep time even more.
Let me know if you try it!
from Real Simple
1 cup farro, cooked according to package directions and thoroughly drained
4 tablespoons extra-virgin olive oil, divided
salt and pepper
1 bunch asparagus, trimmed
2 tablespoons fresh lemon juice (from one large lemon)
1 tablespoon honey
3 cups baby arugula
3 cups cooked shredded chicken
Pre-heat the broiler; place the top rack 5 – 6″ from the top. Toss the farro, 1 tablespoon of olive oil, salt and pepper on a baking sheet. Broil for 5 minutes, stirring halfway through. Transfer to a towel-lined baking sheet and let cool.
Place the asparagus on your now-empty baking sheet, drizzle with another tablespoon of olive oil and season with salt and pepper. Broil for 5 minutes. Cool slightly and cut into bite-sized pieces.
Whisk the lemon juice, honey, and remaining 2 tablespoons of olive oil in a serving bowl. Season with salt and pepper. Add the arugula and chicken and toss to coat. Add the farro and toss again. Season to taste and serve.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/04/20/chicken-and-crispy-farro-salad/
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
