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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.
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Servings: 2
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.