Chicken Farro Spelt Salad Recipes

CHOPPED HERB SALAD WITH FARRO

Chopped Herb Salad With Farro image

This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I'm calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It's modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.

Provided by Martha Rose Shulman

Categories dinner, lunch, snack, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
1/4 cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
3/4 pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
Juice of 1 to 2 large lemons, to taste
Salt to taste
1/4 cup extra-virgin olive oil
Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)

Steps:

In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

CAPRESE FARRO SALAD

Caprese Farro Salad image

A cool and tasty side dish! Farro is mixed with the classic caprese flavors or basil, mozzarella, and tomato before being tossed with a balsamic vinaigrette.

Provided by SunnyDaysNora

Categories Trusted Brands: Recipes and Tips Swanson®

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup farro, rinsed
3 cups Swanson® Chicken Broth
1 cup red cherry tomatoes, halved
1 cup shredded mozzarella cheese
½ cup basil chiffonade (thinly sliced fresh basil leaves)
½ cup slivered almonds
¼ cup thinly sliced red onion
3 tablespoons balsamic vinaigrette salad dressing

Steps:

Mix farro and Swanson® Chicken Broth together in a saucepan; bring to a boil. Reduce heat to medium-low and allow to simmer until tender, about 30 minutes. Drain; allow to cool completely.
Transfer cooled farro to a bowl. Stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette and mix well.

Nutrition Facts : Calories 178 calories, Carbohydrate 20.9 g, Cholesterol 10.9 mg, Fat 8.3 g, Fiber 0.9 g, Protein 8 g, SaturatedFat 1.9 g, Sodium 516.4 mg, Sugar 1.2 g

CURRIED SPELT SALAD

Curried Spelt Salad image

Provided by Bon Appétit Test Kitchen

Categories Salad Chicken Onion Side Picnic High Fiber Lunch Curry Arugula Healthy Low Cholesterol Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
1 teaspoon kosher salt plus more for seasoning
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder (such as Madras)
2 teaspoons yellow mustard seeds
3/4 teaspoon ground cardamom
3/4 teaspoon ground coriander
6 small carrots, peeled, cut into 1/4" dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1 cup thinly sliced red onion (about 1/2 large onion)
1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)
2 cups baby or wild arugula
2 cups (packed) cilantro sprigs with tender stems plus more for garnish
2 tablespoons extra-virgin olive oil

Steps:

Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

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