Hearty yet light, this farro salad incorporates early fall flavors and is a great for a complete lunch or a dinner side. The bitterness from the endive contrasted with the sweetness of the grapes and cranberries gives the dish plenty of texture and flavor.
The Details
Category: Salad or Side Dish
Prep Time: 10-minutes
Cook Time: 40-minutes
Yield: 4 servings
Ingredients
- 2 cups cooked farro
- 1 cup chopped cooked chicken tenderloins or pre-cooked rotisserie chicken
- 1 cup red grapes, halved
- 2 medium or 3 small heads Belgian endive, halved and shredded, chop if desired
- 4 stalks green onions, chopped
- ¼ cup dried cranberries
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons Cobram Estate olive oil
- ½ lemon, juiced
- 2 teaspoons honey
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 degrees if cooking chicken versus using pre-cooked rotisserie chicken.
- Boil water in Hestan NanoBond 3 Quart Saucepan. Stir farro into boiling water and simmer until the farro is tender and chewy—approximately 35-40 minutes for whole farro.
- Unless using pre-cooked rotisserie chicken, roast chicken tenderloins on a parchment lined Hestan OvenBond Quarter Sheet Pan for 20-minutes while farro is simmering.
- Drain the farro completely and allow to cool. Fluff the farro with a fork.
- Cut or shred cooked, cooled chicken and set aside.
- Combine farro, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large Hestan Provisions Mixing Bowl; stir until well combined.
- Stir in cooled chicken, sample and adjust amount of salt, pepper, and honey to taste.
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