Farro Salad with Chicken, Kale, and Fresh Cherries
Dijon Vinaigrette
Ingredients
- 2 cups low-sodium chicken broth
- 1½ cups pearled farro
- ⅓ cup chopped walnuts
- 1 lb cherries, pitted and halved
- 1 (6-oz) pkg diced celery (about 1½ cups)
- 3 cups shredded rotisserie chicken (without skin)
- 1 (4-oz) pkg crumbled goat cheese
- 1 (5-oz) pkg baby kale
Instructions
- Bring broth and farro to a boil in a saucepan over medium heat. Cover, reduce heat, and simmer 20 to 25 minutes or until farro is tender.
- Meanwhile, toast nuts in a dry skillet over medium heat 3 to 4 minutes or until fragrant.
- Toss together farro, nuts, cherries, remaining ingredients, and Dijon Vinaigrette recipe in a bowl.
Side Dish Ingredients
- 2 Tbsp fresh lemon juice
- 1½ Tbsp Dijon mustard
- 1½ Tbsp honey
- ½ tsp kosher salt
- ¼ tsp pepper
- ¼ cup olive oil
Side Dish Instructions
- Whisk together lemon juice, mustard, honey, salt, and pepper. Gradually whisk in oil until blended.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
458
|
99
|
557
|
| Fat (g) | 15 | 9 | 24 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 35 | 0 | 35 |
| Carb (g) | 52 | 4 | 56 |
| Fiber (g) | 9 | 0 | 9 |
| Sodium (mg) | 398 | 250 | 648 |
Quick & Healthy Meal Plan
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