- 8 oz of a grilled cooked chicken breast
- ½ cup of celery slices
- ½ cup of cooked edamame shelled beans
- ½ cup of washed blueberries
- ½ cup of segmented orange slices
- ¼ cup of toasted sunflower seeds
- 1 cup of cooked farro
- ¼ cup of orange juice
- ¼ cup of white vinegar
- ¼ cup of EVOO
- ½ tsp of sea salt
- ¼ tsp of fresh ground pepper
Rinse and drain farro. Place in a pot and add enough water or stock to cover. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Once your farro is cooked, pour it into a small glass bowl and chill until Steps 2-7 are complete.
8 oz of a grilled cooked chicken breast, cut up in cubes and set aside in a large glass mixing bowl.
Wash and slice up a ½ cup of celery, add celery slices to the glass bowl with the chicken.
To cook fresh edamame shelled beans: Bring a pot of water or lightly salted water to boiling in a large saucepan. Add the beans and return the water to boiling; boil beans for about 3-5 minutes. Drain the beans into a strainer and add a ½ cup of the cooked edamame shelled beans to your glass bowl.
Wash your ½ cup of washed blueberries and add them to the glass bowl.
Segentent 1 large orange and add the ½ cup of segmented orange slices to the rest of the ingredients in the glass bowl.
In a small heated frying pan add ¼ cup of sunflower seeds. Cook them just until they start to toast and brown. Add the toasted sunflower seeds to your glass bowl of goodness.
Take your 1 cup of cooked chilled farro and pour it into the glass bowl with all the other ingredients. Give the mixture a good toss. Set aside and now it is time to make your dressing.
- 1/4 cup of orange juice
- 1/2 cup of white vinegar
- 1/4 cup of EVOO
- 1/2 tsp of sea salt
- 1/4 tsp of fresh ground pepper
Whisk all the above dressing ingredients together and pour over your salad. Mix again and serve!