Can't believe we're already in the week of Easter with our sheltering in place. Be careful shopping for your ingredients this week as it will be busy at the essential markets with everyone out there trying to prepare for the holiday! Don't forget to include your distant family members in your Passover or Easter celebration through Zoom, FaceTime, or Facebook live. CDC now has asked that we as a nation wear face masks while in public places; gloves are also a great idea when grocery shopping. Be safe everyone, and protect your families and yourself.
A week or so back I decided to make this one-dish meal and it was delicious, fresh, and healthy. If you'd like to use it as a side dish for Easter or any meal, simply remove the added chicken and add another vegetable or two if you'd like. I think rainbow carrots would be a nice addition after they've been peeled, chopped and lightly roasted in an oven!
Kale Farro Chicken Superfood Salad
This one dish meal pairs nicely with Wente Vineyard 2018 Riva Ranch Chardonnay. If you’d like to use this recipe as a side dish simply remove the chopped chicken.
Chicken & Salad Ingredients:
4 boneless chicken thighs
1-1/2 tablespoons good extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon lime zest
Juice from one lime
season with salt and pepper
2 cups farro (we use Trader Joe's 10 minute farro)
3 1/2 cups chicken broth, vegetable broth or water
1 bushel Lacinato Kale, stripped of core and chopped in 1 inch pieces
1 fresh chopped fruit such as a Fuji apple or Bosc Pear, cored and diced medium (optional)
1 watermelon radish, or 4-6 large Easter radishes, sliced in half moons or quarter moons if large
1- 1/2 tablespoons fresh parsley, chopped, saving a little for garnish
1/4 cup toasted pine nuts or pistachios
1 small shallot, finely diced
1/2 teaspoon dijon mustard
2 teaspoons red wine vinegar
2 tablespoons good extra virgin olive oil, divided
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1/4-1/2 cup feta cheese, garnish
In a medium bowl add olive oil, paprika, cumin, garlic, lime zest, salt and pepper. Whisk to combine the mixture and add chicken thighs and cover allowing chicken to marinate at least 30 minutes.
In a skillet on medium high cook chicken about 6-8 minutes on each side. Larger pieces will need to cook longer and should have an internal temperature of 165 degrees. Once chicken is done set it aside to cool. Chop chicken in 1/4 inch pieces once it has cooled.
Prepare Farro as instructions indicate on packaging. Set aside to cool.
Chop the kale, apple or pear, radishes, parsley. Place the kale in a bowl with 1 tablespoon olive oil. Combine well to help soften the kale and breakdown cellulose fibers. Using your hands to coat and massage kale for a few minutes works well. Add remaining chopped ingredients and combine well with kale. Add pine nuts, chicken and farro, lightly season with salt and pepper and combine.
In a small bowl or mason jar with a lid combine shallots, remaining tablespoon olive oil, red wine vinegar, lemon juice, dijon mustard, salt and pepper.
Whisk ingredients to combine or shake if in a mason jar. Add to Kale mixture and combine. Place ingredients on a serving platter or bowl and garnish with leftover parsley and feta cheese. Serve immediately.