Italian Chicken Farro Salad
Italian Chicken Farro Salad - This protein packed salad utilizes many pantry items and is a healthy way to satisfy constant snackers. It can also serve as a meal all on its own.
Servings: 8 people
Calories: 403kcal
Ingredients
- 1 cup farro
- 1 zucchini chopped
- 1 yellow squash chopped
- salt and pepper to taste
- 9 oz. cooked chicken chopped
- 7 oz. jar roasted red peppers
- 15.5 oz. can corn
- 15.25 can kidney beans
- 1/2 cup chopped tomatoes
- ¼ cup finely chopped parsley
- 1 teaspoon crushed red pepper
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Toss zucchini and squash with salt and pepper. Put it in the microwave for 2 minutes. Alternately, you can steam or blanche.
- Combine farro and 4 cup water in a pot. Bring to a boil.
- Reduce to a simmer and cook, covered for about 30 -35 minutes, until all of the water has been absorbed. Let it cool for a few minutes.
- In a large bowl, combine farro, chicken, zucchini/squash, roasted red peppers, corn, beans, tomatoes, parsley and red pepper. Toss to combine.
- Add vinegar, olive oil and lemon juice. Mix well.
- Leave to rest for at least 15 minutes before serving.
- Serve chilled or at room temperature.
Notes
You can also add onions if you prefer.
The salad will taste better the more time it has to rest. It gives time for the flavors to develop.
Nutrition
Calories: 403kcal | Carbohydrates: 72g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 208mg | Potassium: 320mg | Fiber: 5g | Sugar: 47g | Vitamin A: 361IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 2mg
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