Lunch / Dinner
Chicken & Apricot Salad with farro
Fruit, veggies, whole grains, and chicken thighs combine in the Chicken & Apricot Salad with farro for one flavor-rocking dish. Plus, farro is high in fiber and complex carbs so it helps fill you up. And if you make the dressing ahead, it comes together even faster.
FOR THE DRESSING, PURÉE:
FOR THE SALAD, TOSS:
To enhance the flavor of this already flavorful salad, be sure to save and drizzle any residual meat juices from resting over the salad.
For the dressing, purée nectar, lemon juice, oil, apricots, parsley, honey, garlic, Dijon, and zest in a food processor; season with salt and pepper.
Meanwhile, cook farro according to package directions.
Toss farro with ¼ cup dressing; season with salt and pepper.
Heat a double-burner grill pan or grill over medium-high. Brush grill pan with oil. Cook thighs until charred and a thermometer inserted into the thickest parts registers 165°, about 4 minutes per side. Transfer thighs to a plate, tent with foil, and let rest 5 minutes.
Toss arugula with remaining ¾ cup dressing in a serving bowl; arrange farro, thighs, goat cheese, pistachios, and parsley on top.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 7g 35%
Cholesterol 115mg 38%
Sodium 320mg 13%
Carbs 52g 17%
*Percent Daily Values are based on a 2,000 calorie diet.