Chicken Farro Salad with Apples and Walnuts
- Yield: 4 side portions or 2 main course portions
Ingredients
- 2 cups cooked shredded chicken
- 1 medium apple, thinly sliced and cut into 1-inch pieces
- 1/2 cup farro, cooked according to package directions
- 2-3 cups roughly chopped arugula
- 1/3 cup chopped walnuts, toasted
- 1/3 cup crumbled blue cheese
Dressing
- 4 tablespoons roasted walnut oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon kosher salt
- pinch of ground black pepper
Instructions
- Whisk the dressing ingredients together in a small bowl and set aside.
- In a large bowl, combine the chicken, apple, farro, arugula, and half the walnuts and blue cheese. Toss with half the dressing and season to taste with additional salt and pepper. Add additional dressing if necessary. Transfer to a serving bowl and sprinkle remaining walnuts and blue cheese crumbles on top. This salad is best served immediately, although if you’d like to assemble ahead of time, leave the arugula out and add it in right before serving.
