Warm Chicken and Farro Caprese Salad
1
- Prep Time15 min
- Total Time35 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Caprese salad is a summer classic; the addition of hearty farro and chicken breasts make it a main-course-worthy dish.
Ingredients
225 g farro
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
4 tsp honey
1 tbsp Italian seasoning, such as Club House blend
1/2 tsp salt
1 shallot, thinly sliced
2 pints multicoloured cherry tomatoes, halved
2 250-g balls fresh mozzarella, roughly torn
4 small cooked chicken breasts, sliced
1 cup basil leaves
Instructions
Cook farro following package instructions.
Whisk vinegar with oil, honey, seasoning blend and salt in a bowl until combined. Stir in shallot. Set aside.
Drain farro, and then add to dressing along with tomatoes. Season with pepper. Stir to combine.
Divide warm farro mixture among plates. Top with mozzarella and chicken. Season with pepper. Sprinkle with basil.
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