Chicken Farro Salad with Chunky Blueberry Dressing
The blueberry dressing is a wonderful counterpoint to the earthy elements of this simple yet satisfying salad. If farro is not available, other grains, including spelt berries, sorghum, or quinoa, can be used.
Ingredients
- 1 cup farro
- 2 tsp olive oil
- 1 shallot peeled and chopped
- 2 garlic cloves peeled and chopped
- 2 cups fresh or frozen blueberries
- 2 tsp lemon zest
- ½ tsp dried thyme
- ¼ tsp dried red pepper flakes
- ¼ tsp salt
- 2 tbsp balsamic vinegar
- 8 cups baby spinach or mesclun mix
- 1 large red bell pepper thinly sliced
- 1 lb cooked chicken sliced
- ½ cup chopped parsley
Instructions
- In medium-sized saucepan, place farro and 3 cups water. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, or until grains are tender. Drain well.
- In small saucepan, heat oil over medium heat. Add shallot and garlic; heat for 30 seconds. Add blueberries, 2 Tbsp water, lemon zest, dried thyme, red pepper flakes, and salt; heat for 3 minutes, or until blueberries have softened and released some of their juices. Stir in balsamic vinegar.
- Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.