California Chicken Chop Salad
 
 
Serves: 4
Ingredients
  • ½ cup farro
  • 8 cups thinly sliced Tuscan kale (rib removed) or Romaine lettuce (about 1 head)
  • Honey Shallot Vinaigrette (recipe follows)
  • 2 cups chopped or shredded cooked chicken
  • 1-1/2 cups (about 8 ounces) chopped pitted dates
  • 1 cup chopped celery
  • 1 cup (4 ounces) cubed Manchego cheese
  • ½ cup chopped raw or roasted whole almonds
Instructions
  1. Rinse farro in a fine mesh strainer. Combine with 1-1/2 cups water and a pinch of salt in a saucepan and bring to a boil; reduce heat to a simmer, cover and cook just until tender but still with a little crunch, about 25 minutes. Drain and cool to room temperature (farro can be cooked ahead of time and refrigerated several days).
  2. Toss kale with vinaigrette then add remaining ingredients and toss until evenly coated.
Notes
Honey Shallot Vinaigrette:
3 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
Kosher salt
Fresh ground black pepper


Whisk together vinegar, honey, shallots and mustard. Whisk in olive oil; season with salt and pepper.
Recipe by A Year at the Table at http://ayearatthetable.com/california-chicken-chop-salad/