Chicken and Cherry Farro Salad

By exdircomp

Ingredients

• 1 cup uncooked farro
• 1 1/8 teaspoon salt
• 1/4 cup Lucini dark cherry vinegar
• 1 tablespoon honey
• Pinch of black pepper
• 2 tablespoons extra virgin olive oil
• 2 cups shredded roasted or wine poached chicken
• 2 cups pitted cherries
• 1 bag tart dried cherries
• 1/2 cup sliced toasted almonds
• 1/4 cup chopped mint
• 3 cups Chicken broth

Preparation

Step 1

Combine 3 cups chicken broth and 1/2 teaspoon salt in medium lidded pot. Add dried cherries Bring to boil reduce heat to a low simmer cover and cook 50 minutes or as package directions. Drain and pour into bowl.

Meanwhile poach chicken in combination of water and white wine with added peppercorns salt and desired herbs. While chicken is poaching whisk together 2 tablespoons of vinegar the honey 1/4 teaspoon salt and pepper in medium bowl. In slow stream whisk in olive oil until well combined. Pour over drained hot farro. Mix well and cover bowl with plastic wrap. Refrigerate overnight. Refrigerate chicken. Next day shred chicken and stir into rice. Add cherries almonds mint and remaining 2 tablespoons vinegar.