Farro and Fresh Grape Chicken Salad
| Serves | 8 |
|---|---|
| Ingredients | Grains, Poultry, Vegetables |
| Menu Part | Salad |
| Cuisine Type | American |
Source: California Table Grape Commission
Farro, grapes and lemony vinaigrette combine for a fresh and unique take on the traditional chicken salad.
Ingredients
2 cups reduced-sodium chicken broth
1 cup farro
1 tsp. herbes de Provence
1 tsp. kosher salt (divided)
1 medium zucchini, 1/2-in. dice
3 cups diced cooked chicken
3 cups seedless California grapes, rinsed, halved
1/2 cup chopped smoked almonds
1/4 cup chopped parsley
1/3 cup lemon juice
1 tsp. finely grated lemon zest
1 tsp. Dijon mustard
3 tbsp. extra-virgin olive oil
Steps
- Combine broth, farro, herbes de Provence and 1/2 teaspoon salt in large sauce pan over high heat. Bring to boil, reduce heat to simmer, cover, and cook until farro is tender, about 45 to 50 minutes.
- Stir in zucchini; cook 1 minute and drain.
- Transfer farro mixture to large bowl; add chicken, grapes, almonds and parsley.
- In small bowl, whisk together lemon juice, zest, mustard, olive oil, pepper and remaining salt.
- Pour lemon juice mixture over farro salad and toss. Serve warm or at room temperature.