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.
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.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 209mg 8%
Carbs 67g 22%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.