Farro and Chicken Curried Salad

farro chicken curried salad seasoning victoria gourmet recipe

Ingredients

2 tablespoons Curry Seasoning

1/2 -1 teaspoons Red Pepper Flakes

2 cups farro, freekeh, or wheat berries

¼ cup olive oil

6 carrots, peeled and cut into 1/2 inch slices

1 cup pea pods, halved

½ cup almonds, toasted, roughly chopped

2 tablespoons white vinegar

1 red onion, thinly sliced and cut in half

3 cups shredded cooked chicken (from 1 rotisserie chicken)

2 cups baby arugula

1 cup parsley, roughly chopped

Kosher salt and pepper to taste

Recipe Info

Difficulty Level:

Easy

Prep Time:

15 minutes

Cook Time:

40 minutes

Resting Time:

30 minutes

Total Time:

1 hour, 15 minutes

Serving size:

4

Directions

1. Place farro in a medium pot with enough water to cover by 1 1/2 inches. Bring to a boil.

2. Reduce heat to low and simmer, uncovered, until farro is tender and water is mostly absorbed, about 25 - 30 minutes.

3. Drain; place in a large mixing bowl.

4. In the same saucepan, heat olive oil over medium heat. Add in curry and red pepper flakes, stir until fragrant about 2 minutes. (Add more red pepper flakes depending on your heat preference)

5. Stir in carrots and onions, season with salt and pepper to taste. Cook until onions are translucent, about 6 minutes.

6. Add in the vinegar to the carrot- onion mixtire and stir until evaporated, 1–2 minutes.

7. Add carrot-onion mixture to farro. Stir to combine. Cool for 30 minutes.

8. Add the shredded chicken, arugula, parsley, pea pods, and almonds to farro mixture; toss to combine. This dish can be made ahead and chilled for 1 hour.

See Victoria's suggestions for gluten-free substitutions for this recipe here.