Farro, Chicken, and Avocado Salad with Lime Vinaigrette Recipe

Name: Farro, Chicken, and Avocado Salad with Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely chopped garlic; 3 tablespoons freshly squeezed lime juice; 1 tablespoon minced, seeded jalapeno pepper (about 1 pepper); 1/2 cup extra virgin olive oil; Coarse salt; Freshly ground black pepper; 1/2 cup farro; 1 tablespoon extra virgin olive oil; Coarse salt; Freshly ground black pepper; 3 boneless, skinless chicken breasts (about 1 pound total); 2 cups Chicken Stock, cold; 2 ripe avocados, peeled and sliced lengthwise; 1 red bell pepper, seeds and stem removed, cut into small dice; 2 heads Boston or Bibb lettuce, torn into bite-size pieces; 1/2 cup thinly sliced red onion; 2 tablespoons cilantro leaves, plus 8 sprigs

Servings: persons

1 teaspoon finely chopped garlic
3 tablespoons freshly squeezed lime juice
1 tablespoon minced, seeded jalapeno pepper (about 1 pepper)
1/2 cup extra virgin olive oil
Coarse salt
Freshly ground black pepper
1/2 cup farro
1 tablespoon extra virgin olive oil
Coarse salt
Freshly ground black pepper
3 boneless, skinless chicken breasts (about 1 pound total)
2 cups Chicken Stock, cold
2 ripe avocados, peeled and sliced lengthwise
1 red bell pepper, seeds and stem removed, cut into small dice
2 heads Boston or Bibb lettuce, torn into bite-size pieces
1/2 cup thinly sliced red onion
2 tablespoons cilantro leaves, plus 8 sprigs

1
Make the vinaigrette: In a small bowl, whisk together the garlic, lime juice, jalapeno, and olive oil.
2
Season to taste with salt and pepper.
3
Set it aside.
4
Bring 1 quart of salted water to a boil in a pot set over high heat.
5
Add the farro and cook until it is tender but still toothsome, about 30 minutes.
6
Strain the farro, transfer it to a bowl, toss it with the oil, and season to taste with salt and pepper.
7
Put the chicken and stock in a pot, season with salt and pepper, and slowly bring the stock to a boil over high heat.
8
Lower the heat and simmer until the chicken is just cooked, 12 to 15 minutes.
9
Drain, reserving the stock for another use, and set the chicken aside.
10
Thickly slice the chicken crosswise; add the avocado, bell pepper, lettuce, onion, and cilantro leaves to the bowl with the farro.
11
Add the chicken and the vinaigrette.
12
Toss, and transfer the salad to a large serving bowl.
13
Garnish with the cilantro sprigs and serve.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon finely chopped garlic, 3 tablespoons freshly squeezed lime juice, 1 tablespoon minced, seeded jalapeno pepper (about 1 pepper), 1/2 cup extra virgin olive oil, and more.

Yes, Farro, Chicken, and Avocado Salad with Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farro, Chicken, and Avocado Salad with Lime Vinaigrette

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