Name: Pomegranate, Chicken and Farro Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1-1/2 cups uncooked farro, rinsed, or wheat berries; 2 medium ripe avocados, peeled, pitted and chopped; 3 cups shredded rotisserie chicken; 3/4 cup chopped dried apricots; 1/2 cup thinly sliced green onions; 1/2 cup chopped walnuts, toasted; 1 tablespoon chopped seeded jalapeno pepper, optional; 3/4 cup pomegranate seeds; 1/3 cup olive oil; 1/4 cup orange juice; 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/2 teaspoon pepper

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Pomegranate, Chicken and Farro Salad

25 min8 servings

This salad recipe is special—simple, yet sophisticated—and never fails to win rave reviews. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. —David Dahlman, Chatsworth, California

Ingredients

1-1/2 cups uncooked farro, rinsed, or wheat berries

2 medium ripe avocados, peeled, pitted and chopped

3 cups shredded rotisserie chicken

3/4 cup chopped dried apricots

1/2 cup thinly sliced green onions

1/2 cup chopped walnuts, toasted

1 tablespoon chopped seeded jalapeno pepper, optional

3/4 cup pomegranate seeds

1/3 cup olive oil

1/4 cup orange juice

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

1 Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool.

2 Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. For dressing, in a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.