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Honey Mustard Chicken & Farro Salad
with Arugula, Carrots & Goat Cheese
with Shrimp (peeled & deveined)
Active:
45m
Total:
45m
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.
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.
Nutrition per serving
40g Protein / 8g Fiber / 540 Calories
45g Of Protein
Always On The Menu
Ingredients
10 oz
Shrimp (peeled & deveined)
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
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 shrimp
Pat the shrimp 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 shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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. Serve the salad topped with the cooked shrimp and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!
Instructions
step 1
Cook the farro
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 shrimp
Pat the shrimp 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 shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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. Serve the salad topped with the cooked shrimp and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!
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