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Pomegranate, Chicken and Farro Salad

This chicken and pomegranate salad is special—simple, yet sophisticated—and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. —David Dahlman, Chatsworth, California
  • Total Time
    Prep: 15 min. Cook: 25 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1-1/2 cups uncooked farro, rinsed or wheat berries
  • 2 medium ripe avocados, peeled, pitted and chopped
  • 3 cups shredded rotisserie chicken
  • 3/4 cup chopped dried apricots
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon chopped seeded jalapeno pepper, optional
  • 3/4 cup pomegranate seeds
  • 1/3 cup olive oil
  • 1/4 cup orange juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool.
  • Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.
Nutrition Facts
1 serving: 482 calories, 24g fat (3g saturated fat), 47mg cholesterol, 251mg sodium, 44g carbohydrate (9g sugars, 9g fiber), 23g protein.

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