WITH MAPLE BALSAMIC VINAIGRETTE
1. Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with cold water. Set aside to drain well or transfer to an airtight container & store in the refrigerator for up to 5 days.
Heat the oil in a skillet or grill pan over medium-high heat. Season the chicken breasts with the fresh herbs & S&P as desired. Once the oil in the pan is hot & shimmering, add the chicken breasts. Cook 3-4 minutes per side, or until the chicken has a beautifully browned crust & is cooked through. Remove from the heat & allow to cool slightly before slicing into bite-sized pieces.
Combine all listed ingredients in a small bowl or jar, seasoning with S&P as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in an airtight container in the the refrigerator for up to 1 week.
Place the salad greens in a large bowl, topping with the cooked farro, sliced chicken, strawberries, blueberries, crumbled goat cheese, & chopped almonds. Drizzle the maple balsamic vinaigrette over top, then toss to combine well. Taste & season with additional S&P as needed.
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