Honey Mustard Chicken & Farro Salad with Arugula, Asparagus & Goat Cheese
Carb Conscious

Honey Mustard Chicken & Farro Salad

with Arugula, Asparagus & Goat Cheese

45 MIN
2 Servings
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From the Test Kitchen

For this dish, you'll make a hearty farro salad starring tender asparagus, red onion, arugula, and creamy goat cheese tossed in a bright lemon dressing. You'll top the salad with simply seared chicken breast finished with a drizzle of tangy honey mustard.
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Dietary Information

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Carb Conscious 45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Honey Mustard Chicken & Farro Salad with Arugula, Asparagus & Goat Cheese
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Semi-Pearled Farro
  • 2 oz Arugula
  • 6 oz Asparagus
  • 1 oz Goat Cheese
  • 2 tsps Honey
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Mayonnaise
  • 1 Lemon
  • 2 Shallots
Cook the farro
1 Cook the farro
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. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.
Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the shallots. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. In a bowl, combine the mayonnaise, honey, and mustard. Season with salt and pepper; stir to combine.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the vegetables
4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallots and asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.  

Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, cooked farro, cooked vegetables, and goat cheese (crumbling before adding); toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the farro salad topped with the sliced chicken and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!  

Tips from Home Chefs

Cook the farro
1 Cook the farro
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. 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 shallots. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. In a bowl, combine the mayonnaise, honey, and mustard. Season with salt and pepper; stir to combine.

Prepare the ingredients
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallots and asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.  

Cook the vegetables
Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, cooked farro, cooked vegetables, and goat cheese (crumbling before adding); toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the farro salad topped with the sliced chicken and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!  

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