Tarragon Chicken and Farro Salad
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Ingredients
Chicken Salad
- 3 boneless, skinless chicken breasts
- 1 bunch asparagus
- 1/2 small red onion finely diced
- 1 cup chopped sugar snap peas
- 1/4 cup diced red bell pepper
- 1/2 cup diced carrot
- 3 green onions chopped
- 1 tsp chopped fresh chives
- 2 cups cooked farro
- salt & pepper to taste
Vinaigrette
- juice of 1 lemon
- 3 Tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 clove garlic minced
- 1/2 tsp minced fresh tarragon
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Ingredients
Chicken Salad
Vinaigrette
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Instructions
- Preheat oven to 375 degrees.
- Make the vinaigrette by whisking together the lemon juice, olive oil, mustard, garlic, tarragon, salt, and pepper.
- Season the chicken with salt & pepper and bake for 45 minutes. Let cool prior to cutting into cubes.
- Trim 1 bunch of asparagus and cook on high in the microwave 1 ½ minutes. Let cool prior to cutting into 1-inch pieces.
- In a large mixing bowl, combine chicken, asparagus, onion, sugar snap peas, bell pepper, carrot, green onions, chives, and farro. Mix well.
- Pour vinaigrette over the chicken salad and toss well.