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Chicken Kale Farro Salad with Honey Balsamic Vinaigrette
Ingredients
  • subheading: FOR THE CHICKEN KALE FARRO SALAD:
  • ¾ cup farro
  • ½ teaspoon salt
  • 4 to 5 kale leaves, tough stems removed
  • 1 chicken breast leftover cooked, sliced or cut into cubes
  • 1 bell pepper diced
  • 2 plum tomatoes seeded and diced
  • ¾ cup cucumber sliced, I used baby English cucumbers from Costco
  • 1 cup fresh mozzarella packed in water, cubed
  • ½ cup kalamata olives sliced
  • subheading: FOR THE HONEY BALSAMIC VINAIGRETTE:
  • ¾ teaspoon dijon mustard
  • 1 large clove garlic minced
  • 1 teaspoon honey
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
Steps
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