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Spicy Farro, Cherry and Kale Salad with Chicken

June 7, 2010

Spicy Farro, Cherry and Kale Salad

Yum yum — it’s summertime!  That means fresh and delicious produce and summer salads.  This particular salad used some pricier ingredients (farro is EXPENSIVE — and hard to find!), but is totally worth it for the taste.   I found this recipe from the website, Dishing Up Delights and made a few revisions, and voila!  Dinner!  Again, between the pricey cherries and the farro, it’s not quite an exercise in cheapness, but it’s packed with flavor and fiber (fliber?  Fabor?).

Spicy Farro, Cherry and Kale Salad with Chicken

  • 1 c. farro
  • 2 c. low-sodium chicken stock
  • Extra-virgin olive oil, as needed
  • 1 bunch of kale, washed and roughly chopped
  • 2 cloves of garlic, minced
  • Red pepper flakes
  • 1 large boneless chicken breast, cut into chunks
  • 1 – 2 handfuls of pitted cherries
  • Splash of red wine vinegar
  • Salt and pepper
  1. Cook farro according to package directions.  Farro should be chewy.  Drain and set aside in a bowl with cherries.  (I made the farro ahead.)
  2. In a large skillet, heat oil over medium heat.  Sautee garlic until fragrant, about 30 seconds.  Add kale, salt and a few healthy shakes of red pepper flakes.  Cook until kale is wilted, about 4-5 minutes.  You may have to cook in batches, depending on the size of your kale bunch and your skillet.  Toss cooked kale with farro.
  3. Season chicken with salt and pepper.  Add oil to the pan, and cook chicken for about 6 – 8 minutes per side, or until chicken is cooked through.  Add additional red pepper flakes, if you’d like.
  4. Add chicken to the farro/kale/cherries mixture.  Toss together.  Add a splash of red wine vinegar for a little acidity and stir.
  5. Serve warm or room temperature.  Makes 2 dinner-sized servings of fibery goodness.
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