Honey Mustard Chicken & Farro Salad
with Arugula, Carrots & Goat Cheese
Details
A hearty farro salad starring sweet carrots, arugula, and creamy goat cheese gets tossed in a bright lemon dressing, then topped with simply seared chicken and a drizzle of tangy honey mustard.
Choose Your Servings
Required
Ingredients
2 each
Boneless, Skinless Chicken Breasts
½ cup
Semi-Pearled Farro
6 oz
Carrots
2 oz
Arugula
1 each
Lemon
1 oz
Goat Cheese
2 tsp
Honey
1 tbsp
Dijonnaise
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon(s). In a bowl, whisk together the honey, dijonnaise, and a drizzle of olive oil; season with salt and pepper.
step 3
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), 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. When cool enough to handle, slice the cooked chicken crosswise. Air Fryer: Cook the chicken at 375°F for 9 to 12 minutes.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 4
Cook the carrots
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots 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.
step 5
Make the salad & serve your dish
In a large bowl, whisk together the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Add the arugula, cooked farro, cooked carrots, 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 salad topped with the sliced chicken and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!
Ingredients
2 each
Boneless, Skinless Chicken Breasts
½ cup
Semi-Pearled Farro
6 oz
Carrots
2 oz
Arugula
1 each
Lemon
1 oz
Goat Cheese
2 tsp
Honey
1 tbsp
Dijonnaise
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon(s). In a bowl, whisk together the honey, dijonnaise, and a drizzle of olive oil; season with salt and pepper.
step 3
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), 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. When cool enough to handle, slice the cooked chicken crosswise. Air Fryer: Cook the chicken at 375°F for 9 to 12 minutes.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 4
Cook the carrots
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots 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.
step 5
Make the salad & serve your dish
In a large bowl, whisk together the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Add the arugula, cooked farro, cooked carrots, 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 salad topped with the sliced chicken and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!