Chicken, Farro, and Vegetable Salad with Balsamic Vinaigrette
by Vicki Brunsvold, Tastemaker in Residence
1 rotisserie chicken, shredded
1 cup uncooked farro
10-12 cups mixed greens
1 cup pear, diced
1 Tbsp lemon juice
1 cup cherry tomatoes, halved lengthwise
1 lb asparagus, blanched, diagonally sliced into 2” pieces
1/2 cup minced onion
2 avocados, diced
Cook farro according to package directions. Drizzle 3-4 tablespoons of dressing (see recipe below) over drained, warm farro and mix well.
Drizzle pears and avocado with lemon juice to prevent browning.
In large bowl, combine farro, pears, tomatoes, asparagus, onion, half of shredded chicken and half of mixed greens.
Add some dressing and toss to lightly coat everything.
Place remainder of greens on a large platter and pour salad mixture on top.
Put remainder of chicken on top of salad and serve with remaining dressing.
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup soy sauce
2 Tbsp sugar (optional)
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup olive oil
NOTE: Chicken can be shredded ahead of time. Dressing can be made ahead of time.
To transport: assemble ingredients but wait to toss with dressing until ready to serve.