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