Chicken Salad With Farro And Olives

Name: Chicken Salad With Farro And Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams 3/4 cup fresh baby peas or thawed frozen peas; 79 milliliters thinly sliced celery; 1 Tbsp chervil leaves or coarsely chopped chives; 1 teaspoon coarse sea salt; 1 teaspoons coriander seeds; 0 teaspoons curry powder; 237 milliliters farro (see Note); 1 Tbsp coarsely chopped flat-leaf parsley; 1 garlic clove, smashed; 79 milliliters green olives, pitted and halved lengthwise; 43 grams 1/3 cup hazelnuts; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 59 milliliters extra-virgin olive oil; 6 servings Freshly ground pepper; 3 radishes, thinly sliced; 340 grams roasted chicken breast, skinned and cut into 1/2-inch dice (2 cups); 473 milliliters water

The recipe Chicken Salad With Farro And Olives can be made in around 45 minutes. This dairy free recipe serves 6. One portion of this dish contains roughly 23g of protein, 17g of fat, and a total of 368 calories. It works well as a rather inexpensive main course. If you have hazelnuts, olive oil, coarse sea salt, and a few other ingredients on hand, you can make it. Farro With Kalamatan Olives Recipe, Mediterranean Chicken and Farro Salad, and Spinach Power Salad with Chicken and Farro are very similar to this recipe.

Instructions

Preheat the oven to 35

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Oven

In a small saucepan, cover the farro with the water and bring to a boil. Cover and cook over low heat until tender, 18 to 20 minutes.

Ingredients you will need

Farro

Water

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Sauce Pan

Drain the farro and transfer it to a large bowl to cool slightly.

Ingredients you will need

Farro

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Bowl

Meanwhile, spread the hazelnuts in a pie plate and toast in the oven for about 14 minutes, or until lightly browned and fragrant.

Ingredients you will need

Hazelnuts

Spread

Toast

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Oven

Let cool, then transfer the nuts to a kitchen towel and rub off the skins. Coarsely chop the nuts.

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Nuts

Dry Seasoning Rub

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Kitchen Towels

If using fresh peas, cook them in a medium saucepan of boiling water until tender, about 5 minutes; drain.

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Fresh Peas

Water

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Sauce Pan

In a small skillet, toast the coriander seeds over moderate heat until fragrant and lightly browned, about 3 minutes.

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Whole Coriander Seeds

Toast

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Frying Pan

Transfer to a mortar and coarsely grind.

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Mortar And Pestle

Add the garlic, lemon zest, sea salt and curry powder to the mortar and pound to a paste.

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Curry Powder

Lemon Zest

Sea Salt

Garlic

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Mortar And Pestle

Add the olive oil and lemon juice and stir until combined.

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Lemon Juice

Olive Oil

Stir half of the dressing into the farro and let stand until cooled to room temperature.

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Farro

Add the chicken, peas, celery, radishes, parsley, chervil and the remaining dressing. Season the salad with pepper and toss to mix. Just before serving, add the olives and hazelnuts. Mound the chicken salad on the radicchio leaves and serve.

Ingredients you will need

Hazelnuts

Radicchio