Chicken with Farro and cherries

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Posted by in Recipes on Sep 11, 2012 . .

1 Cup uncooked farro
1 1/8 tsp Olive Cart Michigan Flake Sea Salt
1/4 Cup Olive Cart Orchard Peach Balsamic
1 Tbsp honey
pinch of black pepper
2 Tbsp Olive Cart California Arbequina Olive Oil
2 Cups shredded roasted chicken
1 1/2 Cups fresh sweet cherrie ( about 20) pitted and halved
1/2 cup sliced almonds, toasted
1/4 Cup chopped fresh mint.

Combine farro, 3 cups water and 1/2 tsp of salt in a medium lidded pot. Bring to a boil, reduce heat to a low simmer, cover and cook 50 minutes or as per package directions. Drain and pour into a bowl. Meanwhile, whisk together 2 Tbsp of the cherry balsamic, the honey, 1/8 tsp of salt , peper in a medium bowl. In a slow stream, whisk in olive oil until well combined. Pour over hot, drained farro. Mix well and cover bowl with plastic wrap. Refrigerate at least 2 hours of overnight. Stir in chicken, cherries, almonds, mint and remaining 1/2 tsp salt and remaining 2 Tbsp Cherry balsamic.

Last update: Jun 25, 2018
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