Name: Pomegranate, Chicken and Farro Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1-1/2 cups uncooked farro, rinsed, or wheat berries -; 2 medium ripe avocados, peeled, pitted and chopped -; 3 cups shredded rotisserie chicken -; 3/4 cup chopped dried apricots -; 1/2 cup thinly sliced green onions -; 1/2 cup chopped walnuts, toasted -; 1 tablespoon chopped seeded jalapeno pepper, optional -; 3/4 cup pomegranate seeds -; 1/3 cup olive oil -; 1/4 cup orange juice -; 3 tablespoons white wine vinegar -; 1 tablespoon Dijon mustard -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pomegranate, Chicken and Farro Salad

1. 1-1/2 cups uncooked farro, rinsed, or wheat berries -

2. 2 medium ripe avocados, peeled, pitted and chopped -

3. 3 cups shredded rotisserie chicken -

4. 3/4 cup chopped dried apricots -

5. 1/2 cup thinly sliced green onions -

6. 1/2 cup chopped walnuts, toasted -

7. 1 tablespoon chopped seeded jalapeno pepper, optional -

8. 3/4 cup pomegranate seeds -

9. 1/3 cup olive oil -

10. 1/4 cup orange juice -

11. 3 tablespoons white wine vinegar -

12. 1 tablespoon Dijon mustard -

13. 1/2 teaspoon salt -

14. 1/2 teaspoon pepper -

How to cook deliciously - Pomegranate, Chicken and Farro Salad

1. Stage

Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool.

2. Stage

Arrange farro, avocados, chicken, apricots, green onions, walnuts, and jalapeno if desired, on a platter. Sprinkle with pomegranate seeds. For dressing, in a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.