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
Pomegranate, Chicken and Farro Salad
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
Directions
- Place <a href="https://f-cce-6050.toh.r.tmbi.com/article/what-is-farro/">farro</a> in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool.
- 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.
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