Chicken and Green Bean, Farro Salad with Goat Cheese
Farro is a whole grain that could be described as the Italian version of Quinoa, but it’s more similar to Barley. As a matter of fact, if you can’t find Farro at your local grocery store, you could substitute it with Quinoa or Barley for this recipe.
Prep Time: 00:15
Cook Time: 00:20
1/2 cup farro, barley, or quinoa
8 ounces skinless boneless chicken breasts
4 tablespoons olive oil, divided
1 cup green beans, trimmed, cut into 1/2 inch pieces
2 cups fresh or frozen yellow corn kernals
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon fresh marjoram, chopped
1 tablespoon dijon mustard
1/2 teaspoon koshar salt
2 tablespoons white wine vinegar
2 tablespoons yellow onion, minced
1 1/2 cup goat cheese, crumbled
1Cook farro, quinoa, or barley according to the instructions that came with the grains. All of these grains usually take 15 to 20 minutes to cook.
2Let your farro or chosen grain cool after cooking
3While the grain cooks, heat 2 tablespoons of olive oil in a medium sized skillet over medium heat. Season your chicken with salt and pepper and add the chicken to the skillet. Cook the chicken unit it is thoroughly cooked. About 6 to 8 minutes per side, depending on the thickness of your chicken. After the chicken is cooked, let it cool and then shred it or cut it into small cubes.
4Next, cook the green beans in a skillet by adding a cup of water to the skillet, bring to boil and add green beans. Let cook for about 4-5 minutes, then drain and rinse the beans under cold water and let cool. Pat the beans dry with a paper towel.
5Mix the farro (or grain) with chicken, green beans, corn and green onions.
6In a bowl, add the remaining 2 tablespoons of olive oil, marjoram, kosher salt, vinegar, onion and mustard. Mix ingredients thoroughly into a dressing.
7Pour the dressing over the chicken and green beans and mix well. Finish the salad by sprinkling the goat cheese on top.
This salad can be made a day in advance before serving, which makes it extra tasty.
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