23. Recipe: Lemon-Scented Chicken and Farro Salad
Farro is an Italian-born ancient grain with a nutty flavor and pleasant chewy texture. It cooks up with water or broth in about 25 minutes. One cup of cooked farro contains 220 calories, 47 grams of carbs, 5 grams of fiber, and 8 grams of protein. It also contains hefty doses of antioxidant vitamins A and E, and minerals like iron and magnesium.
Skill level: Beginner
Start to Finish: 30 minutes
Prep: 30 minutes
Cook: 0 minutes
1 rotisserie chicken, skinned, boned, diced into 1″ chunks
2 cups ripe tomatoes, seeded and diced into bite size chunks
1 English cucumber, diced into bite size chunks
1/2 red onion, finely diced
1 red, yellow, or orange bell pepper, seeded and chopped into bite size chunks
1 cup cooked farro, prepared according to manufacturer’s instructions
1 (15-ounce) can garbanzo beans (chick peas), rinsed and drained
1/2 cup seeded kalamata olives, halved lengthwise
2 tablespoons capers, drained
1 cup feta cheese, drained and cubed
2 tablespoons fresh oregano leaves, chopped
1/2 cup fresh Italian parsley leaves, chopped
2 tablespoons mint leaves, chopped
For the lemon vinaigrette
Zest and juice of one lemon
3 cloves garlic, peeled and minced
2 tablespoons Dijon mustard
About 2 tablespoons champagne vinegar or other wine vinegar
1/2 cup olive oil1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
For the salad
1. In a large bowl toss all salad ingredients together.
For the vinaigrette
1. Add the lemon juice to a glass measuring cup. Add enough vinegar to the lemon juice to equal 1/4 cup liquid. Add remaining ingredients and whisk until dressing is emulsified.*
2.Drizzle dressing over the chicken salad and toss to combine. Serve immediately.
*Chefs note: If you’re not serving the salad immediately, wait to add the herbs just before serving for brighter and fresher flavors.
Recipe and photo by Lisa Lotts of Garlic + Zest.
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