Chicken Kale Farro Salad with Honey Balsamic Vinaigrette
This is no ordinary recipe for kale salad! Chicken Kale Farro Salad with homemade Honey Balsamic is a great healthy brown-bag lunch!
Keyword baked chicken, farro, kale, mozzarella
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
FOR THE CHICKEN KALE FARRO SALAD:
4-5kaleleaves, tough stems removed
1chicken breastleftover cooked, sliced or cut into cubes
2plum tomatoesseeded and diced
3/4cupcucumbersliced, I used baby English cucumbers from Costco
1cupfresh mozzarellapacked in water, cubed
FOR THE HONEY BALSAMIC VINAIGRETTE:
1/4teaspoonfresh ground pepper
Fill a medium pot halfway with water and heat to boiling. Add salt and then stir in the farro. Reduce heat to a simmer and cook the farro until tender, about 20-25 minutes. Drain the farro and let cool to room temperature.
Meanwhile, place the kale leaves on a cutting board and massage them firmly with your hands, kneading the leaves until they smell fresh and grassy. Ball the kale into a tight ball and thinly slice the kale with a sharp knife. Transfer kale to a large bowl. Add the bell pepper, tomatoes, cucumber, mozzarella, kalamata olives and set aside.
In a small bowl combine the dijon mustard, minced garlic, honey, balsamic, olive oil, kosher salt and pepper. Whisk to emulsify.
Add the cooled farro and the dressing to the salad and toss to combine completely. If you're serving the chicken sliced -- fan it out over the top of the salad and serve. If you've diced the chicken add it to the salad and toss to coat with dressing.