Honey Mustard Chicken & Farro Salad
with Arugula, Carrots, & Goat Cheese
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1 cup Semi-Pearled Farro
- 2 oz Baby Arugula
- 3 oz Carrots
- 2 oz Goat Cheese
- 1 oz Honey
- 2 tbsp Dijon Mustard
- 1/4 tsp Crushed Red Pepper Flakes
- 2 tbsp Golden Raisins
- 2 tbsp Roasted Pumpkin Seeds
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Cook the farro
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.
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Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon. Cut the beef shoulder into 1/2-inch pieces; pat dry with paper towel. Halve, peel, and thinly slice the onion.
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Cook the chicken
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium nonstick pan, heat a drizzle of olive oil on medium-high heat. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until golden brown and cooked through (an internal temperature of 165°F). Leaving any browned bits (or fond) in the pan, transfer to a plate.
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Cook the carrots
In the pan of reserved fond, heat a drizzle of olive oil on medium-high heat. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (be careful, as the liquid may splatter). Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened. Turn off the heat.
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Make the salad & serve your dish
In a large bowl, whisk together the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper. Add the arugula, cooked farro, and cooked carrots; toss to coat. Taste and season with salt and pepper if desired. Serve the finished chicken and farro salad with the remaining lemon wedges on the side. Enjoy!
Protein Variations
Salmon
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Cook the salmon
Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In a medium nonstick pan, heat a drizzle of olive oil on medium-high heat. Add the seasoned salmon, skin side down (if applicable). Cook 5 to 7 minutes on the first side, or until the skin is crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.
Shrimp
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Cook the shrimp
Pat the shrimp dry with paper towels. Season with salt and pepper. In a medium nonstick pan, heat a drizzle of olive oil on medium-high heat. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
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