Chicken Farro Spelt Salad Recipes

CURRIED SPELT SALAD

Steps:

• Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
• Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
• Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

FARRO AND FRESH GRAPE CHICKEN SALAD

Steps:

• Combine the broth, farro, herbes de Provence and ½ teaspoon of the salt in a large saucepan over high heat. Bring to a boil, reduce the heat to a simmer, cover and cook until farro is tender, about 45 to 50 minutes. Stir in the zucchini, cook 1 minute and drain. Transfer to a large bowl and add the chicken, grapes, almonds and parsley to the farro.
• In a small bowl, whisk together the lemon juice, zest, mustard, olive oil, pepper and remaining salt. Pour the lemon juice mixture over the farro salad and toss. Serve warm or at room temperature.
• Serves 8.

POMEGRANATE, CHICKEN AND FARRO SALAD

Steps:

• Place farro in 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. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.