Since we’re still dealing with triple digit temperatures here in the Central Valley, we’re also still trying to keep our cooking to a minimum and use stove and oven as sparingly as possible. J and I both are fans of chicken salad but have usually just made it as chicken salad sandwiches with oven fries. To lighten up the meal, I suggested we could just spruce up the chicken salad with extra veggies and grains to make it a bowl meal. What a fantastic idea, am I right?
I found Farro at Trader Joe’s and knew that I wanted to try and use it and I thought it would be perfect to add to the chicken salad as a whole grain base. It cooks quickly and can also be cooked in advance and then kept in the fridge for later use.
What is Farro?
Farro, also called emmer wheat or Zweikorn, is an ancient whole grain that is rich in fiber, protein, and minerals. It also has a lower glycemic index as white rice and is, therefore, a great substitute for white rice or other refined grains.
I got a roasted chicken (discarded most of the skin) and diced up onions, celery, and a bell pepper. I also added shredded carrots.
For a lighter dressing, I used mostly greek yogurt, a little bit of mayo and mustard and spices.
It’s a super-easy, super-quick weeknight dinner and it’s a tasty and very satisfying meal. The celery and bell pepper give it a nice crunch and the yogurt-based dressing keeps it light.
What do you think? Wouldn’t you want you to give this a try?