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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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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.
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.
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.
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