Roasted Chicken Farro Salad
A hearty salad to energize your day and leave you feeling good about your choices. The warm roasted chicken tossed into a bowl of toothsome farro and bright raspberries with the crunch of cashews is completely craveable. Recipe courtesy Chef Jennifer O’Brien, Marriott International Culinary Development
Roasted Chicken Farro Salad
Ingredients
Sherry Vinaigrette: (Yield 2 1/2 qt)
Sherry vinegar
Shallots, minced
Honey
Dijon mustard
Fresh cracked pepper
Kosher salt
Olive oil
Salad for Service
Olive oil
Tyson Pulled Pre-Cooked Chicken
Minced shallot
Kosher salt and fresh ground pepper
Farro, cooked and cooled
Sherry Vinaigrette
Raspberries
Avocado, sliced
Cashews, salted and roasted
Goat cheese, crumbled
Upland cress
Extra-virgin olive oil
Sea salt
Directions
- For the Sherry Vinaigrette: In food a processor, place the vinegar, shallots, honey, mustard, salt, and pepper. Run until the shallots are thoroughly blended. Slowly stream in the oil. As the dressing tightens, add room temperature water (about 900 g) until desired consistency is achieved.
- For the Salad (per serving): Heat the oil in a skillet over medium-high heat. Add the chicken and saute for 1 minute. Fold in the shallots and cook an additional minute. Season with salt and pepper to taste.
- In a mixing bowl, mix together the farro, dressing, and chicken. Gently fold in half of the raspberries, reserving a few for garnish. Fan the avocado on the side of the bowl. Center the farro mix in the bowl. Garnish with the cashews, cheese, and remaining raspberries. Top with the cress. Drizzle the cress and avocado with olive oil. Season the avocado with sea salt.
Chef Notes:
Mache can be used in place of upland cress. Be sure the chicken is warm when combined with the salad.