Wednesday, July 24, 2013

Weeknight Dinner: Chicken, Green Bean, Corn, and Farro Salad

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Remember how I told you how I was IN LOVE with the farro that Bob's Red Mill sent me (completely free, expecting nothing, and unsolicited - OMG love!).  Even John got into the farro-loving mood.  He's been very adventurous lately, might I add.  Anyway, I knew I wanted to make a huge amount of farro salad for the family to teach them a little more about whole grains and their good-for-you possibilities.

I wanted to make something we could serve cold.  If you've been anywhere near NYC int he last week or so, you know it is HOT.  In fact, it is so hot that I can't walk the 7 blocks to work without all my makeup pouring off my face.  You think I'm kidding...the security guards are almost afraid of me, I think.  I am literally dripping water. 

It's actually quite comical.  You go from 100+ degree heat into a building that no joke, my floor is only 60 degrees F.  So I walk into work sweating profusely (luckily I am an early bird and no one witnesses this) and by the time people come in at 9 (an hour after I've arrived), I have a cardigan on and am shivering at my desk.  I wish I was kidding.  I really don't think it's healthy but I'd rather be cold in the office than working outside on the hot pavement. 
Chicken, Green Bean, Corn, and Farro Salad (adapted from Bon Appetit)
Serves:  6
3/4 cups farro
(optional:  2 cups water, 1 tablespoon lemon juice)*
4 tablespoons olive oil, divided
8 ounces skinless, boneless chicken breast
1 teaspoon salt
2 teaspoons black pepper
12 ounces green beans, trimmed and cut into 2-inch pieces
2 cups corn kernels (2 large ears)
3 green onions, thinly sliced
1 tablespoon fresh oregano
1 teaspoon kosher salt
3 tablespoons white wine vinegar
2 tablespoons minced shallot
1 1/2 teaspoons dijon mustard
6 ounces feta cheese, crumbled

*I prefer to soak farro for at least 2-3 hours prior to using.  Usually I just do it overnight because I'm lazy in abowl with water and lemon juice. 

Cook farro according to package directions.  Drain and cool.

Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil.  Season chicken with salt and pepper.  Add chicken to skillet and cook until golden brown and cooked through (7-10 minutes per side).  Let cool and cut into 1-inch cubes.

Cook green beans and corn in a large saucepan of boiling water for 3-5 minutes until tender yet still crisp.  Drain and rinse with cold water. 

In a large bowl, mix farro, cihcken, green beans, corn, and green onions.  In a small bowl, combine remaining oil, oregano, and kosher salt.  Add vinegar, shallot, and mustard, whisking until well-blended.  Pour over the farro mixture and toss to fully coat.  Cover and chill until serving.

Until the next time my oven is on...

1 comment:

  1. I love your cute little pot! Is that le Creuset? The farro salad looks super yummy too - I could eat that for breakfast, lunch and dinner! I am loving on salads right now. Thank goodness you get to work in air conditioning! It's been scorching hot.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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