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Chicken, Green Bean, Corn and Farro Salad with Goat Cheese
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Brief Description
Farro is a nutty-flavored grain that's popular in Tuscany. It's not as heavy as some other whole grains, but it's still packed with protein, fiber, magnesium, and vitamins A, B, C, and E. Here, it's the base for a satisfying summer salad
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Main Ingredient
chicken
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Category: Salads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
*DO AHEAD: Salad can be made 1 day ahead. Cover and chill. If making more than one day in advance, cook green beans each day (steamed bag or fresh in a bowl of water, microwaved until tender). Otherwise, they turn "sour" with the vinegar in the dressing. Add fresh goat cheese at each meal as well.
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Posted By: kristenkhall14
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Posted On: Nov 29, 2017
Number of Servings:
Ingredients:
- 1/2 cups - semi-pearled farro
- 3 tablespoons - extra-virgin olive oil divided
- 8 ounces - skinless boneless chicken breast halves
- 12 ounces - green beans, trimmed, cut into 1 1/2 inch pieces
- 2 cups - fresh yellow corn kernels cut from 2 to 3 ears of corn
- 3 - green onions thinly sliced
- 1 tablespoons - minced fresh marjoram
- 1/2 teaspoons - coarse kosher salt
- 2 tablespoons - white wine vinegar
- 2 tablespoons - minced shallot
- 1 teaspoons - dijon mustard
- 4 ounces - fresh goat cheese crumbled
Directions:
1. Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
2. 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.
3. 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; pat dry.
4. 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.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
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