Almond Chicken Salad Recipe
Arugula, Farro, Charred Tomato-Balsamic Vinaigrette, Calabrese Peppers
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 25-30 minutes until tender. Drain any excess water and set aside.
- 2
Char the Tomatoes
Preheat a grill or grill pan over medium-high heat. Toss cherry tomatoes with a drizzle of olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until they are charred and blistered. Remove from heat and set aside.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 garlic clove (minced), and 1/4 cup of olive oil. Season with salt and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine the arugula, cooked farro, charred tomatoes, diced chicken, Calabrese peppers, and sliced almonds. Drizzle with the balsamic vinaigrette and toss gently to combine.
- 5
Serve
Divide the salad into serving bowls and enjoy!
