Farro Chicken Salad from the Framed Cooks website is a great summer meal for lunch or dinner. As usual, I made a few changes to the original recipe, the main ones being the addition of sun-dried tomatoes and fresh parsley. Farro is a deliciously nutty whole grain, but if you cannot find it you could substitute barley instead. I love these sorts of salads when the summer heat becomes oppressive at this time of year because of the minimal cooking required. If the days are sweltering in your neck of the woods as well, be sure to give this cooling salad a try!
Farro Chicken Salad
4 C. water
1 1/2 C. farro
2 tsp. salt*
1 lb. cherry tomatoes, halved
1/2 red onion, finely diced
2 T. julienned fresh basil
1/4 C. minced fresh parsley
2 C. diced cooked chicken
3-4 T. diced sun-dried tomatoes in oil
1/4 C. olive oil
2 T. balsamic vinegar
Combine the water, farro, and salt in a medium saucepan and bring to a boil. Reduce the leaf to medium low, cover the pot, and simmer until the farro is tender, about 20-30 minutes. Drain, cool, and pour into a large serving bowl.
Stir in the remaining ingredients except for the olive oil and balsamic vinegar. Whisk the oil and vinegar together and pour over the farro mixture. Toss until well combined. Season to taste with salt and pepper and serve. Serves 4-6.
*I did not add any salt to my farro.
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