Springtime Chicken Farro Salad

Making BIG, YUMMY salads as a main course is a favorite past time of mine especially as we head into spring/summer, and thanks to True Food Kitchen, this instantly became a favorite when I tried it at one of their restaurants. So I bought their cookbook and it's full of "seasonal, sustainable, simple, and pure" recipes! I'll share more down the road!

Chicken-Farro Salad

Ingredients:

• 1/2 cup farro
• 6 ounces (about 9 cups) mixed baby greens
• 1 1/2 cups leftover cooked chicken, cut into strips (if short on time, I buy a roasted chicken at the supermarket and pull all the meat off)
• 1/3 cup unsweetened dried cranberries
• 1/3 cup chopped dates
• 2 ounces Manchego cheese, shaved with a vegetable peeler! 
• 1/4 teaspoon salt
• 3/4 cup Champagne Vinaigrette (see recipe below or substitute your own)
• 1/4 cup chopped Marcona almonds

Directions:

• Cook farro per instructions on package, drain well, and spread on a shallow dish to cool.
• In a salad bowl, combine the greens, chicken, cooled farro, cranberries, dates, cheese, and salt. Toss with 1/2 cup Champagne Vinaigrette, adding more as needed. Divide the salad among plates and garnish with the almonds before serving.

Champagne Vinaigrette Recipe:

Ingredients:

• 1/4 cup champagne vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• pinch freshly ground black pepper
• 3/4 cup expeller-pressed canola oil

Directions:

• Put the vinegar, honey, salt and pepper in a blender. Pulse to combine the ingredients. With the machine running, drizzle in the canola oil. Blend the dressing until it is well emulsified and thick. Pour into a lidded container and refrigerate until ready to use. Shake well before using.