Asian Farro Chicken Salad
¼ cup vegetable oil or canola oil
3 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
Pinch of salt
Pinch of freshly ground black pepper
Pinch of red pepper flakes (optional)
1 carrot, shredded
½ red bell pepper, cut into thin strips
½ cup chopped seeded cucumber
½ cup thawed and shelled frozen edamame
¼ cup finely chopped red onion
1 cup mixed salad greens
1 cup shredded Chinese (napa) cabbage
2 cups chopped cooked or grilled chicken (use leftover rotisserie chicken or chicken breast)
2 cups cooked farro (cooked according to package directions, or cooked quinoa as a gluten-free
¼ cup chopped peanuts
¼ chopped fresh cilantro
- Make the dressing: In a mason jar, combine the vegetable oil, lime juice, soy sauce, vinegar, 2 tablespoons water, the honey, salt, black pepper, and red pepper flakes (if using). Give it a good shake and use only as much dressing as you need per serving.
- Make the salad: In a bowl, combine the carrot, bell pepper, cucumber, edamame, and red onion.
- When you’re preparing this salad for a to-go lunch, pack it in a large plastic bowl with a lid. Layer the salad greens, then cabbage, then chicken, then faro (or quinoa). Top with the vegetable mixture. Sprinkle with the peanuts and cilantro. If serving this to a larger group, the chicken and faro can be served warm on a bed of the cold vegetables, then drizzled with the dressing.
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