Clean_Eating 2019-09-01

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make-ahead salads | RECIPES

Farro, Radicchio & Fennel Salad with Grilled Chicken

SERVES 6. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 1 HOUR, 10 MINUTES.

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro.

All the elements can be made in advance and tossed just before serving.

SALAD

1 cup farro, rinsed

1⁄4 cup kosher salt

4 boneless, skinless

chicken breasts

(about 1 lb)

1⁄4 cup avocado oil, divided

1 large fennel bulb, trimmed

and sliced lengthwise

into 1⁄2-inch pieces

(reserve fronds)

2 heads radicchio, each

cut into 6 wedges

(NOTE: Keep core intact.)

3⁄4 tsp sea salt, divided

1⁄2 tsp ground black

pepper, divided

12 dates, pitted and chopped

1⁄4 cup shelled, roasted and

salted pistachios, chopped

3 oz Manchego cheese,

shredded

DRESSING

2 tsp lemon zest + 1⁄4 cup

fresh lemon juice

11⁄2 tsp raw honey

1⁄2 tsp Dijon mustard

1⁄3 cup extra-virgin olive oil

1⁄4 tsp sea salt

1⁄8 tsp ground black pepper

1. To a saucepan, add farro and
   3 cups water. Cover; bring to a boil.
   Reduce to medium-low; simmer
   until tender, 30 to 40 minutes. Let
   stand, covered, for 5 minutes. Drain,
   cool; transfer to a bowl.
   2. Meanwhile, in a large bowl
   dissolve kosher salt in 1 cup hot
   water. Stir in 3 cups cold water.
   Add chicken; cover and refrigerate
   for 15 minutes. Preheat grill to
   medium-high.
   3. Meanwhile, prepare dressing:
   In a small bowl, whisk lemon zest
   and juice, honey and mustard until
   combined. Slowly whisk in olive oil,
   sea salt and pepper.
   4. Remove chicken from brine;
   discard brine. Pat chicken dry and
   brush with 2 tbsp avocado oil. Grill
   for 4 to 5 minutes per side, or until
   cooked through. Transfer to a
   cutting board, tent with foil and rest
   for 5 minutes.
   5. Meanwhile, brush fennel and
   radicchio with remaining 2 tbsp
   avocado oil; season with ½ tsp sea
   salt and ¼ tsp pepper. Grill fennel,
   turning occasionally, 5 minutes.
   Add radicchio to grill; cook until
   vegetables are lightly charred, 3 to
   5 minutes. (TIP: Use a grilling tray.)
   6. Roughly chop fennel and
   radicchio. Add to a medium bowl
   along with dates and pistachios.
   Chop chicken and add to bowl.
   7. To farro, add 2 tbsp dressing and
   toss. Add chicken mixture and 2 to
   3 tbsp dressing; toss gently. Season
   with remaining ¼ tsp each sea salt
   and pepper, if desired. Top with
   cheese and fennel fronds.

PER SERVING (1⁄6 of recipe): Calories: 561,

Total Fat: 32 g, Sat. Fat: 7 g, Monounsaturated

Fat: 19 g, Polyunsaturated Fat: 5 g, Carbs: 43 g,

Fiber: 7 g, Sugars: 13 g, Protein: 28 g,

Sodium: 640 mg, Cholesterol: 64 mg

MAKE AHEAD: Make
salad through Step 6 up to
4 days ahead and refrigerate
components separately.
Complete Step 7 right before
serving, tossing with dressing
and adding cheese.