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Super Greens Salad with Chicken and Farro

Super Greens Salad with Chicken, Farro & Medjool Dates
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 Super Greens Salad with Chicken, Farro & Medjool Dates  

 Packed with protein, fiber, and fresh flavor, this Super Greens Salad combines tender chicken, hearty farro, crisp broccoli and cauliflower, peppery arugula, kale, crunchy pistachios, and naturally sweet Medjool dates. Tossed in a creamy parmesan-champagne vinaigrette, it's a satisfying meal-prep-friendly salad that's perfect for lunch, dinner, or healthy summer entertaining. 

 

Recipe by Kendell Stiles

Ingredients

  • 9 Natural Delights Organic Medjool dates, pitted
  • 2, 10oz Chicken Breasts, cooked
  • 1, 8.8oz Farro
  • 2 tablespoons Chicken Bouillon Paste
  • 2 1/4 cup Water
  • 6 large Eggs
  • 2 cups Broccoli Florets, very small
  • 1 1/2 cups Cauliflower Florets, very small
  • 1 tablespoon Grainy Mustard
  • 1/4 cup Champagne Vinegar
  • Salt & Pepper, to taste
  • 1/2 cup Olive Oil
  • 1 cup Parmesan Cheese, finely grated
  • 3/4 cup Mayonnaise
  • 1 cup salted Pistachios, toasted and roughly chopped
  • 1, 6oz package Baby Arugula, torn
  • 1, 6oz Package Baby Kale, torn

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. First, season your chicken breasts with salt, pepper, and olive oil all over and cook as desired, ensuring the chicken reaches 160˚F. Let rest until needed, slice for serving. Alternatively, use leftover or rotisserie chicken.
  2. In a medium saucepan, combine the farro, bouillon paste, and water and bring to a boil over medium heat on the stove. Boil for 10 minutes, and after 4 minutes, drop in the eggs for 7-8 minutes, then remove them to and ice filled bowl and add the broccoli and cauliflower to the pot, add a lid and remove from the heat, and let rest 5-10 minutes.
  3. Peel the eggs and set aside until needed.
  4. In a large bowl, combine the mustard, vinegar, salt, pepper, parmesan, and mayo, and whisk it into submission!
  5. Add the rested farro, broccoli, and cauliflower to the bowl and toss to combine with the dressing you have just whisked up. Fold in half of the pistachios.
  6. Dice up 6 of the Natural Delights Dates and fold them into the mixture.
  7. To serve, fill individual bowls with the torn arugula and kale, top with the dressed Farro/Broccoli/Cauliflower mixture, more grated parmesan, chicken, a halved egg, flaky salt and pepper over everything, a sprinkle of the remaining pistachios, and quarter the 3 remaining dates and place them on top.
  8. Serve and enjoy! I used the remaining ingredients to meal prep 3 salads without chicken for later meals, side salads, or to add leftover proteins to another day.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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