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Farro and Fresh Grape Chicken Salad
Farro, grapes and lemony vinaigrette combine for a fresh and unique take on the traditional chicken salad.
Servings
8
8
Cuisine Type
- american
Menu Part
- Salad
Main Ingredient
- Grains
- Poultry
- Vegetables
Source: California Table Grape Commission
Farro, grapes and lemony vinaigrette combine for a fresh and unique take on the traditional chicken salad.
Ingredients
2 cups reduced-sodium chicken broth
1 cup farro
1 tsp. herbes de Provence
1 tsp. kosher salt (divided)
1 medium zucchini, 1/2-in. dice
3 cups diced cooked chicken
3 cups seedless California grapes, rinsed, halved
1/2 cup chopped smoked almonds
1/4 cup chopped parsley
1/3 cup lemon juice
1 tsp. finely grated lemon zest
1 tsp. Dijon mustard
3 tbsp. extra-virgin olive oil
Steps
Combine broth, farro, herbes de Provence and 1/2 teaspoon salt in large sauce pan over high heat. Bring to boil, reduce heat to simmer, cover, and cook until farro is tender, about 45 to 50 minutes.
Stir in zucchini; cook 1 minute and drain.
Transfer farro mixture to large bowl; add chicken, grapes, almonds and parsley.
In small bowl, whisk together lemon juice, zest, mustard, olive oil, pepper and remaining salt.
Pour lemon juice mixture over farro salad and toss. Serve warm or at room temperature.
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