Summertime is here???? This has been the strangest beginning of summer ever. Cool and rainy! But that won’t stop summer cookout, picnics, and family reunions. Chicken Broccoli Farro Salad is the perfect take-along salad.
As I posted last week, I recently underwent a hysterectomy. In the weeks prior, I made hay while the sun shone…so to speak. Ok, the sun has hardly shone this summer, but the food Gods shone on me in the weeks before my surgery. The days were pleasant, and the temperatures were perfect for cooking.
It got me to thinking about summer foods. You know…the easy to prepare to have on hand and ready to go when you are kind of foods we all want during those busy summer days.
Healthy, tasty, and light broccoli is a salad favorite in the summer, who doesn’t love broccoli salad? How about a lighter version? One without mayo and if you read my blog at all, you know I mean Miracle Whip.
This salad has a honey mustard type dressing and yes homemade! People tend to shy away from homemade dressings as being challenging to make, but nothing compares to the freshness of homemade! Besides, you know exactly what in it if you put it there. Tart with a touch of honey and a pinch of heat, this dressing gives the salad a unique fresh taste.
Health grains are all the rage and for good reason. The health benefits from them are proven to give you good carbs and lots of fiber. Farro is one of my favorite grains, its nutty, earthy flavor is delicious. Adding a protein like chicken not only increases the health benefits but also the taste. I used a deli rotisserie chicken, but you can poach, or roast your own.
All salads need a bit of crunch, and toasted pepitas or pumpkin seeds worked really well. You could substitute whatever nut is to your liking. If you are making the salad in advance, add the pepitas just before serving to retain their crunch.
Make ahead salads are my summertime staple. Whether its to have a light lunch or dinner ready when you are or to take to any occasion Chicken Broccoli Farro Salad is a summertime delight!!Print
2 cups cooked farro, cooled
½ cup toasted pepitas (pumpkin seeds)
1 ½ pounds broccoli, shredded
2 cups shredded chicken, I use a rotisserie chicken from the deli
⅓ cup chopped fresh basil
½ cup olive oil
2 tablespoons lemon juice
2 tablespoons smooth Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
2 medium cloves garlic, minced
½ teaspoon of sea salt
Freshly ground pepper, to taste
Pinch Red pepper flakes
Add shredded broccoli, cooked farro, and chopped basil to a large serving bowl Place all dressing ingredients in a large jar with a tight-fitting lid or in a blender( I use my personal blender) and shake or blend until emulsified.
Pour the dressing over the broccoli mixture and toss until well mixed. Let the salad sit for about 20 minutes to let the flavors absorb.
Garnish with pepitas and serve.
Broccoli can be shredded in a food processor or you can purchase ready-made broccoli slaw in the produce section of your grocery store.
Cook time includes the cooking of the farro
Keywords: chicken, broccoli, farro, honey mustard, salad, take along, easy summer