Farro & Arugula Salad

with Pistachio-Crusted Goat Cheese

30 MIN

+$1.99/serving 2 Servings

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add Boneless Chicken Breast Pieces

From the Test Kitchen

This vibrant, hearty salad features onion marinated in a balsamic-honey dressing, which you'll toss with farro, arugula, and dried cherries before topping with creamy avocado and goat cheese fried in a pistachio crust.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Semi-Pearled Farro
2 oz Arugula
2 oz Goat Cheese
1 Avocado
1 Red Onion
2 Tbsps Balsamic Vinegar
¼ cup Roasted Pistachios
1½ Tbsps Dried Tart Cherries
2 tsps Honey

step-by-step

instructions

Cook Along

1 Cook the farro

Place the goat cheese in the freezer to firm up for 10 minutes. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. In a large bowl, whisk together the honey, half the vinegar (you will have extra), and 2 tablespoons of olive oil. Season with salt and pepper. Add the sliced onion; set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Finely chop the pistachios; place in a bowl and season with salt and pepper.

3 Coat & fry the goat cheese

Working one piece at a time, thoroughly coat the goat cheese in the chopped pistachios (pressing gently to adhere). In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of pistachio sizzles immediately when added, add the coated goat cheese. Cook 2 to 3 minutes per side, or until browned and heated through. Transfer to a paper towel-lined plate; immediately season with salt.

4 Cook the chicken

Wipe out the pan. Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

5 Make the salad & serve your dish

To the bowl of marinated onion, add the cooked farro, arugula, and cherries; season with salt and pepper. Toss to combine. Serve the salad topped with the cooked chicken, sliced avocado, and fried goat cheese. Enjoy!