Farro Salad with Tomatoes, Herbs & Chicken
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Toast the farro in a large sauté pan for 2-3 minutes. Dry. Toss the grains to make sure all are being toasted. This will offer more flavor from the grain.
  2. Place the toasted farro in a saucepan of 3 cups water and bring to a boil. Add salt. Once at a boil, reduce to simmer and cover for 30 minutes.
  3. While the farro is cooking, chop your tomatoes, onion, avocado, and herbs (chives & parsley). As well, in the saute pan you used for toasting the farro, place your tenderized chicken tenders (season with salt and pepper) and cook approximately 3-4 minutes on each side. (Tenderizing: place the tenders in between two pieces of wax paper, use your mallet (soft side) and pound until thinness you desire is reached.) Remove chicken from the skillet when done and let rest for 5 minutes. Then slice on the bias.
  4. Mix together the vinaigrette: garlic, balsamic vinegar, pepper. Then add the olive oil and whisk until emulsified.
  5. Once farro is done cooking, drain all excess water.
  6. In the same sauce pan that the farro is in, toss in vegetables, chickpeas, herbs and dressing. Mix until all is equally distributed and enjoy. You can also reserve the chicken and place it on top of the mixed farro salad.
  7. Optional: How to poach an egg simply without the fuss. Using a large skill, fill with water half-way up the sides. Bring the water to a boil (full boil). While waiting for the water to boil, place your eggs in a separate small dish (cracked and ready to go). When the water has reached boiling, slowing pour the egg into one side of the pan (you can place as many as 4 eggs in at a time in different places in the pan). Boil for two minutes. Turn off the burner, and let set for 1 and a 1/2 minutes. Remove and enjoy!