(201) SALAD



  • 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

Step 1

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.

Step 2

8 oz of a grilled cooked chicken breast, cut up in cubes and set aside in a large glass mixing bowl.

Step 3

Wash and slice up a ½ cup of celery, add celery slices to the glass bowl with the chicken.

Step 4

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.

Step 5

Wash your ½ cup of washed blueberries and add them to the glass bowl.

Step 6

Segentent 1 large orange and add the ½ cup of segmented orange slices to the rest of the ingredients in the glass bowl.

Step 7

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.

Step 8

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

Step 1

Whisk all the above dressing ingredients together and pour over your salad. Mix again and serve!