Taste the Air-Chilled Difference®

Chicken Farro Bowl With Apples, Cranberries, Walnuts & Champagne Vinaigrette

by , Chef, Seattle, Washington

Chicken Farro Bowl With Apples, Cranberries, Walnuts & Champagne Vinaigrette
Easy Recipe

Serves 4 to 6

The unique blend of flavors and textures in this hearty grain bowl makes for a surprisingly light (and healthy) lunch or weeknight dinner. For even more flavor, crumble fresh goat cheese over top before serving. Leftovers can be frozen or stored in the refrigerator for up to three days.

    • Poached Chicken
    • 2 boneless skinless Smart Chicken breasts
    • 1 cup chicken stock
    • ½ cup white wine
    • 1 bay leaf
    • 3 whole peppercorns
    • 1 clove garlic
    • Salt, to taste
    • 1 sprig fresh thyme

    In a medium saucepan, combine all ingredients and bring poaching liquid to a boil. Add the chicken breast and let simmer over low heat for 1 hour. Remove the chicken and let cool, then slice.

      • Farro Bowl
      • 1 cup cooked farro
      • ½ cup diced green apples
      • 1 cup arugula or kale, chopped
      • ½ cup cranberries
      • 1 radish, julienned
      • ½ cup walnuts (toasted, candied, or spiced)
      • Salt, to taste
      • Pepper, taste

      In a medium salad bowl, toss all the ingredients well with ¼ cup of Champagne Vinaigrette (recipe follows) and season with salt and pepper. Top with poached chicken and serve.

        • Champagne Vinaigrette
        • ½ cup Champagne vinegar
        • 1 teaspoon chopped fresh oregano
        • ½ teaspoon grated garlic
        • 1 tablespoon honey
        • Freshly crack pepper, to taste
        • ½ cup olive oil

        In a blender, combine all ingredients except olive oil. Slowly add olive oil and blend until completely emulsified. Season with freshly cracked pepper.