Discover a symphony of flavors and textures with our Chicken Farro Cranberry Nut Salad. This entrée salad is perfect for a healthy and satisfying meal, combining the nutty texture of farro, the sweetness of cranberries, the crunch of nuts, and the savory grilled chicken.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Main Course

Servings: 4

Ingredients

Chicken Ingredients

1 lb chicken breast
2 each fresh garlic minced
1 tsp ground cumin ground
½ tsp ground coriander
1 Tbsp canola oil

Farro Ingredients

1 cup farro dry
2 1/2 cup water

Salad Ingredients

2 Tbsp almonds
2 Tbsp pistachios
1 ea lemon
1/8 cup dried cranberries
4 cups baby spinach thinly slided (chiffonade)
1 Tbsp canola oil

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Instructions

Chicken Instructions

In a bowl combine garlic, cumin, coriander, canola oil and coat chicken breast and chill for at least 1 hour.
Grill until cooked through, cool and slice into strips.

Farro Instructions

In a pot add farro and water, bring to a boil.
Reduce heat, cover and simmer for about 30-minutes until tender and liquid is absorbed. Chill for assembly.

Salad Instructions

In a mixing bowl add spinach, chilled farro, almonds, pistachios, 1 Tbsp lemon zest, juice from lemon, canola oil, and cranberries. Toss to combine.
Serve spinach farro blend topped with 4 oz sliced chicken.

Nutrition

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