Chicken, Corn and Farro Salad

Bring it on Monday! I'm and then ready for you. This week is going to be a fleck of a whirlwind for me. I've got a quick trip to San Francisco equally I wrap up the tail end of my book tour. Then information technology'southward my hubby'south birthday. Later I'm being whisked away to Portland for a quick trip with 1 of my favorite brands e'er (more to come up soon – promise). And then I'thou back in LA before the weekend starts to terminate celebrating the birthday male child and piece of work on my tan.

Then like I said, Monday…. bring it.

Ane matter that e'er makes my weeks a flake more manageable is when I do a big melt out over the weekend and cook a few extra things so I tin whip them into meals come mon.

Corn is ane of those things for sure. Nosotros threw a few cobs onto the grill over 4th of July weekend and I cut the kernels off the extra cobs and threw them into the fridge until I was ready for them. And who doesn't love som grilled corn on the cob? Minus the fact that it's basically the nigh unflattering food to eat, information technology'south so good. Just stay away from it on a first date. That could get awkward.

Also, chicken. Gotta have some grilled craven on paw.

So the next solar day I whipped up this totally succulent Chicken Corn and Farro Salad. I threw in some homegrown basil (yay for me not killing it yet ) a few ruddy tomatoes from my local farmers market and a orange vinaigrette to bring everything to life.

We literally devoured this in like five minutes. I went so far every bit to lick my plate clean, it was only that expert.

Chicken, Corn and Farro Salad

Course Salad

Cuisine Mediterranean

• ane cup farro
• 1 loving cup cherry tomatoes
• ane chicken breast grilled
• 2 pieces corn on the cob grilled
• 10 basil leaves chiffonade
• 3 tablespoons Orange Muscat Champagne Vinegar from Trader Joes
• 4 tablespoons olive oil
• 2 cloves garlic finely chopped
• salt and pepper to gustation

• Cook the farro co-ordinate to the package directions. Once cooked, rinse and prepare aside.

• Cut the cherry tomatoes in half and toss them into the farro. Dice the craven into bite sized pieces and fold that into the farro mixture as well.

• Carefully cut the corn off of the cob and fold the corn into the farro, followed by the freshly cut basil.

• In a small bowl, whisk together the Orange Muscat Champagne Vinegar and olive oil with the garlic and flavour information technology with salt and pepper as needed. Pour the dressing over the farro mixture and toss well to combine. Taste and flavor equally needed. Serve at room temperature or chilled.

5 Tips from a Private Chef e-mail serial

Get my latest recipes + my bonus 5 Tips From a Private Chef electronic mail series

kinsellagream1959.blogspot.com

Source: https://whatsgabycooking.com/chicken-corn-and-farro-salad/

Share this post