1/22/11

Chicken and Farro Confetti Salad

Chicken and Farro Confetti Salad
My good friend Cristina Heustis emailed me this recipe and I kept it in my inbox knowing I wanted to make it soon. Sooo, when I was cleaning out my inbox yesterday and came across it (one year later), I decided there's no time like the present to finally give it a try.


She was so right when she said it was amazing! I love it and it will definitely be in the regular rotation for years to come.


The original recipe calls for corn but I subbed a medley of diced bell peppers (red, yellow and orange) instead. This is one of those versatile dishes where you can change up the veggies to suit your preference, and you could easily leave out the chicken to make it vegetarian. Also, I used O Citrus Champagne Vinegar instead of white wine vinegar and it definitely added a bright, fresh tang to this dish. This salad is hearty and flavor-packed, not to mention incredibly healthy. I can't wait to make it again!


I picked this farro up at Whole Foods


Farro is one of the oldest grains cultivated. It was originally found in the Middle East but is now grown primarily in Italy. Like quinoa, it's a great source of fiber, protein and iron.

"Pearled" farro has had the outer husk of the seed removed allowing for a faster cooking time. This farro only took about 15-20 minutes to prepare. It's a very versatile grain that you could easily eat for breakfast or any time of day.


Chicken and Farro Confetti Salad
(inspired by Bon Appetit)

Serves 2

1/2 cup organic pearled farro, cooked according to package directions
3 Tablespoons extra-virgin olive oil, divided
8 ounces all-natural organic boneless skinless chicken breast, cubed
8 ounces fresh organic green beans, ends removed and cut in 1 1/2 inch pieces
1/2 cup diced fresh organic bell peppers (red, yellow, orange)
2 organic green onions, chopped
1 Tablespoon minced fresh organic marjoram
1/2 teaspoon coarse sea salt
2 Tablespoons minced fresh shallot
1 teaspoon Dijon mustard
2 ounces fresh goat cheese, crumbled
salt to taste
fresh cracked pepper to taste

Be sure to rinse the farro before cooking according to package directions. Once cooked and drained, set aside.

rinse farro grains before cooking

Heat skillet over medium heat and add 1 Tablespoon of the oil. Salt and pepper the chicken and place in skillet. Cook for approximately 8-10 minutes or until the chicken is cooked through and no longer pink.

Meanwhile, bring a saucepan filled with salted water to a boil and cook green beans until crisp-tender, about 4 minutes. Immediately drain the beans and immerse in ice water to stop the cooking process. Drain the beans again and pat dry with a towel.

blanch the green beans, then place in ice water bath to cool immediately

In medium bowl, mix the farro, chicken, green beans, bell peppers, and green onions together. Set aside.

In a small bowl mix the marjoram, salt, and last 2 Tablespoons of oil together. Then using the back of a spoon, press the marjoram to release the flavor.

fresh marjoram smells so fresh and clean, it's perfect in this dish
press marjoram with back of spoon to release flavor

To the marjoram mixture, add vinegar, shallot, and mustard then whisk together. Pour over the farro and chicken mixture then toss to coat. Season with salt and pepper to taste. Garnish with goat cheese and serve warm.

Chicken and Farro Confetti Salad...healthy and delicious!

26 comments:

  1. I just discovered farro through a dish from Giada, but I haven't actually made it yet. After reading this post along with one from Joe (Culinary in the Desert) I'm really eager to give this a try! Love your recipe here and the addition of the peppers is ideal for me. Nicely done!!

    ReplyDelete
  2. Outstanding..Looks amazing and recipe is just wonderful!
    bty I have blog award for you, stop by when you find the time!
    Cheers!

    ReplyDelete
  3. Hellow!
    I love your site, It is a pleasure to visit.
    I have added your site to my site.
    Please link my site to your site.
    Thank you!
    http://gardenlife-klimt.blogspot.com/

    ReplyDelete
  4. Looks absolutely refreshing and delightful...never tried farro...have to pick it up wen i'm shoppin next time!

    ReplyDelete
  5. This recipe looks delicious and healthy as well. Thank you for sharing.

    ReplyDelete
  6. Oh, gosh...farro is going on my shopping list! I'd add the corn AND peppers! This sounds so, so good~

    ReplyDelete
  7. I've never cooked with farro. I love trying new foods. This recipes is colorful and nutritious. I can't wait to give it a try.

    Kristi

    ReplyDelete
  8. I adore salads like this. Especially in the summer(which I adore also) And I'm a huge fan of Farro. The flavor's in this dish look fresh and so flavorful. Thanks for sharing......even if it was a year later:)

    ReplyDelete
  9. i enjoy using different grains and cous cous for salads too... they are really healthy for you and fill up your tummy. i especially like the photos of the green beans, so crispy and clear. missed you yesterday at FBLA. hope you can make it to the OC Bites event in OC.
    happy sunday,
    Chef Louise

    ReplyDelete
  10. OOOOOH this looks so good. I'm a huge fan of colorful peppers and this could easily be a family favorite. As ususal your pictures are awesome!

    ReplyDelete
  11. Yum! I've never tried farro, but it looks delicious. Beautiful mix of peppers.

    ReplyDelete
  12. Hi Veronica - it's great to explore different grains rather than the usual rice and pasta - I've been cooking lots with quinoa over the last week and have a couple of posts coming up, but I am yet to try farro - I keep meaning too since we can now at last get it here, so you post has inspired me to do that pronto. Looks beautiful :-)
    Sue

    ReplyDelete
  13. It really does look healthy and delicious, Veronica. I haven't broken open my O Olive Oil yet, but I can't wait to try it in various recipes.

    ReplyDelete
  14. This is such a creative dinner idea! I love chicken but eventually run out of fun ways to dress it up. This will be perfect for next time! Thank you for sharing this wonderful recipe.

    ReplyDelete
  15. I am a little belated visiting from Chef D's site, but so glad I made it by to catch this hot number!!! The colors are amazing.....so inviting, and your images are stunning, truly stunning - keep shining sweet bella

    ReplyDelete
  16. You've inspired me to blog about my farro salad...I'll add a link back to your post! Thanks, Veronica :)

    ReplyDelete
  17. I picked up some farro last week, I haven't used it yet, so thank you for the great idea!! Your salad looks delicious, the marjoram sounds like a wonderful addition to this dish!
    Cheers
    Dennis

    ReplyDelete
  18. Hey Veronica just found your blog. Your pictures are amazing! Love how clear the colours are and you have some great recipes as well. Never used farro before but might give this recipe a go.

    ReplyDelete
  19. Found this on Food Gawker, just made it tonight.. delicious! thanks for the recipe

    ReplyDelete
  20. Thanks for the feedback Anonymous! I'm glad you liked it :-)

    ReplyDelete
  21. I love farro and am always looking for new ways to make it. This is a gorgeous and delicious looking dish. Thanks for the inspiration. I am enjoying your blog!

    ReplyDelete
  22. This looks so wonderful! I cook w quinoa and millet often, but have not come across Farro. I will keep an eye out for it!
    thx for sharing this delicious recipe!

    ReplyDelete
  23. Your photos are beautiful, this looks amazing!

    ReplyDelete
  24. I am the same way...I have tons of recipes saved up that I am always meaning to make and never get around to it! This looks really tasty and healthy!

    ReplyDelete
  25. V, I was so excited to see you made this farro salad! Your salad looks colorful and tasty. Hope everyone gives farro a try!!

    ReplyDelete