Chicken Kale and Farro Salad
What makes this salad so inviting are the little treats you find along the way. A nugget of fresh mozzarella, a briny bite of kalamata olive and chewy hearty bits of farro. This Chicken Kale Farro Salad with Honey Balsamic Vinaigrette has a ton of flavor and it’s good for you too!
Ingredients
Cooking Instructions
step 1
Fill a medium pot halfway with water and heat to boiling. Add Salt (1/2 tsp) and then stir in the Farro (3/4 cup). Reduce heat to a simmer and cook the farro until tender, about 20 to 25 minutes. Drain the farro and let cool to room temperature.
step 2
Meanwhile, place the Kale (4 stalks), on a cutting board and massage them firmly with your hands, kneading the leaves until they smell fresh and grassy. Ball the kale into a tight ball and thinly slice the kale with a sharp knife.
step 3
Transfer kale to a large bowl. Add the Bell Pepper (1), Plum Tomatoes (2), Cucumber (3/4 cup), Fresh Mozzarella Cheese Ball (1 cup) and Kalamata Olives (1/2 cup) and set aside.
step 4
In a small bowl, combine the Dijon Mustard (1/2 tsp), Garlic (1 clove), Honey (1 tsp), Balsamic Vinegar (1 Tbsp), Olive Oil (3 Tbsp), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp). Whisk to emulsify.
step 5
Add the cooled farro and the dressing to the salad and toss to combine completely. If you're serving the Chicken (2 cups) sliced, fan it out over the top of the salad and serve. Enjoy!
