Pomegranate Chicken and Farro Salad

by WholeFoodWendy
Prep: 15m
Cook: 25m
poultry
Pomegranate Chicken and Farro Salad - Image

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Ingredients
Servings:8
1 1/2cupfarro
2avocados
3cupshredded rotisserie chicken
3/4cupdried apricots
1/2cupgreen onions
1/2cupwalnuts
1tbspjalapeño pepper
3/4cuppomegranate seeds
1/3cupolive oil
1/4cuporange juice
3tbspwhite wine vinegar
1tbspDijon mustard
1/2tspsalt
1/2tspblack pepper
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Cook the farro

    Rinse the farro well. Place in a large saucepan and cover with water by a couple of inches. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook until tender, 25–30 minutes. Drain and spread out to cool.

  1. 2

    Build the platter

    Peel, pit, and chop the avocados. Chop the dried apricots and thinly slice the green onions. If using jalapeño, seed and finely chop it. Arrange the cooled farro, avocado, shredded chicken, apricots, green onions, and toasted walnuts on a large platter. Add the jalapeño if desired. Scatter the pomegranate seeds generously over the top.

  2. 3

    Make the dressing

    In a small bowl, whisk together the olive oil, orange juice, white wine vinegar, Dijon mustard, salt, and pepper until fully emulsified. Taste and adjust seasoning. Serve the dressing alongside the salad so everyone can dress their own portion.

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Pomegranate Chicken and Farro Salad

Created by: WholeFoodWendy

Prep Time: 15m
Cook Time: 25m
Servings: 8

Ingredients

  • 1 1/2 cup farro
  • 2 avocados
  • 3 cup shredded rotisserie chicken
  • 3/4 cup dried apricots
  • 1/2 cup green onions
  • 1/2 cup walnuts
  • 1 tbsp jalapeño pepper
  • 3/4 cup pomegranate seeds
  • 1/3 cup olive oil
  • 1/4 cup orange juice
  • 3 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Cook the farroRinse the farro well. Place in a large saucepan and cover with water by a couple of inches. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook until tender, 25–30 minutes. Drain and spread out to cool.
  2. Build the platterPeel, pit, and chop the avocados. Chop the dried apricots and thinly slice the green onions. If using jalapeño, seed and finely chop it. Arrange the cooled farro, avocado, shredded chicken, apricots, green onions, and toasted walnuts on a large platter. Add the jalapeño if desired. Scatter the pomegranate seeds generously over the top.
  3. Make the dressingIn a small bowl, whisk together the olive oil, orange juice, white wine vinegar, Dijon mustard, salt, and pepper until fully emulsified. Taste and adjust seasoning. Serve the dressing alongside the salad so everyone can dress their own portion.

Notes & Tips

Farro is one of those grains that earns its place — it has a satisfying chew and a nutty depth that rice just can't touch. Quick-cooking farro takes about 25 minutes and doesn't need soaking, which makes this genuinely weeknight-friendly despite how impressive it looks on a platter. Pomegranate seeds are available in the refrigerated produce section year-round at most grocery stores now, so no excuses on the seasonal front. The dressing is bright and just a little tangy — the orange juice softens the vinegar and plays beautifully against the sweet apricots. Toast the walnuts in a dry skillet for a few minutes if you can; it makes a real difference.