1/2 cup semi pearled farro (substitute barley if necessary)
3 tablespoons extra virgin olive oil, divided
8 ounces skinless, boneless chicken breast halves
12 ounces green beans, trimmed and cut
2 cups yellow corn kernels
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon fresh minced marjoram
1/2 teaspoon salt
2 tablespoon white wine vinegar
2 tablespoons minced shallot
1 teaspoon dijon mustard
4 ounces goat cheese, crumbled
Instructions
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain, cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet, cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2 to 3/4 inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool, drain. Transfer beans to kitchen towel and pat dry.
Mix farro, chicken, and green beans in large bowl, add corn and green onions. Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl, toss to coat. Season to taste with salt and pepper.
Originally Submitted
6/3/2014
0 Out of 5 from
0 reviews
You can add this Farro Salad recipe to your own private DesktopCookbook.
