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Lunch / Dinner

Chicken & Farro

Why make an entrée and a salad when you can combine them into one? This tangy dish has your whole meal covered.

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Cook the cauliflower with the farro for just 1 minute. It keeps its crunch but loses the raw bite.


Cook farro in a pot of boiling salted water according to package directions, adding cauliflower in the last minute of cooking; drain.

Whisk together orange juice, vinegar, capers, zest, and Dijon; gradually whisk in oil until emulsified. Season vinaigrette with salt and pepper.

Combine farro, cauliflower, watercress, oranges, chicken, raisins, and mint in a large bowl.

Stir vinaigrette into farro mixture and toss to coat. Serve farro warm or at room temperature.

Nutritional Facts

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