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Recipe

Farro, Chicken, and Grape Salad

Scott Phillips

Servings: 4 to 6

Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives the farro and chicken an Asian accent.

Ingredients

  • 2 cups pearled farro, rinsed and drained
  • Kosher salt
  • 3 Tbs. mirin
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. Asian (toasted) sesame oil
  • 1-1/2 Tbs. minced jalapeño
  • Freshly ground black pepper
  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbs. vegetable or canola oil
  • 1-1/2 cups green seedless grapes, halved
  • 1-1/2 cups small-diced seedless cucumber
  • 1-1/2 Tbs. chopped fresh dill

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 75
      Sodium (mg): 1190
      Carbohydrates (g): 34
      Fiber (g): 2
      Sugar (g): 2
      Protein (g): 27

Preparation

  • In a 4-quart saucepan, combine the farro with enough water to cover. Add 1/2 tsp. salt and bring to a boil. Reduce to a simmer, cover, and cook until the farro is tender but slightly chewy, 18 to 20 minutes. Drain.
  • Meanwhile, in a large bowl, combine the mirin, lemon juice, sesame oil, jalapeño, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
  • Season the chicken with salt and pepper. In a 12-inch skillet, heat the vegetable oil on medium-high heat. Add the chicken and cook, flipping once, until brown on both sides and just cooked through, 8 to 12 minutes total. Let rest for 5 minutes, then cut into 1/2-inch cubes.
  • Add the chicken and any accumulated juice, the farro, grapes, cucumber, and dill to the vinaigrette. Toss to combine. Season to taste with salt and pepper and serve.

Reviews

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Reviews

  • LoriHoward | 10/08/2017

    Followed the recipe exactly. Was delicious. If you plan to eat it for lunch the next day etc.. leave the grapes out until you're ready to eat it.

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