Kale & Farro Chicken Salad

April 2018 View more

Yields 4 Servings

2 cups apple cider
1 cup honey
2 springs fresh thyme
4 strips orange peel
½ cup apple cider vinegar
1 ½ cups vegetable oil
1 teaspoon whole grain mustard
½ teaspoon thyme, freshly chopped
salt and pepper, to taste

Rapidly boil the first 4 ingredients together in a sauce pot until reduced to up. Blend the apple cider reduction (from step 1) and the apple cider vinegar in a blender on high speed. Slowly add the oil, until incorporated.

Add mustard, chopped fresh thyme, and salt and pepper and blend for 5 seconds.

12 ounces chicken breast, cooked and diced
1 cup bacon, cooked
1 cup farro, cooked
1 cup butternut squash, cooked
4 cups (packed) kale, finely shaved
½ cup dried cranberries
½ cup pecans, chopped
½ cup gorgonzola cheese
apple cider dressing (see above)

Toss the first five ingredients with 1/2 cup dressing, then spread on a cookie sheet and warm in a 350-degree oven for 4 minutes.

Mix the warmed chicken, bacon, farro, and squash in a large mixing bowl. Add the kale, cranberries, pecans, cheese and desired amount of dressing. Toss well and serve.

Recipe by Executive Chef Kim Kolbe-Cody, Livia Italian Eatery