Tarragon Chicken and Farro Salad
Course
Salad
Servings
4
Servings
4
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
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.
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