Sunday, September 15, 2019

Buffalo Chicken Farro Salad

Becky came across a neat entree salad recipe from Half Baked Harvest. That recipe called for the grain to be quinoa. So I followed the recipe and we ended up not liking the meal. The quinoa made the salad bland and mushy. But the recipe had some really good bones, so a few days later I switched the recipe up and substituted farro for the quinoa. The nutty taste of the farro and the more substantial texture made the salad so much better. This is a tasty dinner meal and so easy to make!


For the Dressing
1/2 cup Frank's Red Hot Sauce
1/3 cup olive oil
1 teaspoon seasoned salt (Lawry's recommended)

For the Salad
3/4 cup farro
2 boneless chicken breasts, cut into bite-size pieces
1 cup broccoli florets
3/4 cup shredded carrots
3/4 cup shredded cabbage
4 green onions, chopped
1/2 cup blue cheese crumbles


  1. Cook the quinoa in 3 cups of salted water for 30 minutes. Then drain and let cool.
  2. Heat a medium size skillet over medium heat. Add a tablespoon of oil and chicken and cook for 5 minutes. When chicken is cooked, add 1/4 cup of the dressing and cook until chicken has absorbed the dressing. Remove from heat.
  3. In a large bowl, combine farro, chicken and vegetables with as much dressing as desired. Toss to mix and then serve on plates. Garnish with blue cheese crumbles.

Wine pairing: Chardonnay

Grogs and Goldie, 1956

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