Pomegranate, Chicken and Farro Salad

Total Time:Prep: 15 min. Cook: 25 min. + cooling

Recipe by David Dahlman, Chatsworth, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

This salad recipe is special—simple, yet sophisticated—and never fails to win rave reviews. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. —David Dahlman, Chatsworth, California

TEST KITCHEN APPROVED

Pomegranate, Chicken and Farro Salad

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Yield:8 servings
Prep:15 min
Cook:25 min
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Ingredients

  • 1-1/2 cups uncooked farro, rinsed, or wheat berries
  • 2 medium ripe avocados, peeled, pitted and chopped
  • 3 cups shredded rotisserie chicken
  • 3/4 cup chopped dried apricots
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon chopped seeded jalapeno pepper, optional
  • 3/4 cup pomegranate seeds
  • 1/3 cup olive oil
  • 1/4 cup orange juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
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Directions

  1. 1
    Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool.
  2. 2
    Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. For dressing, in a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.

Nutrition Facts

1 serving: 482 calories, 24g fat (3g saturated fat), 47mg cholesterol, 251mg sodium, 44g carbohydrate (9g sugars, 9g fiber), 23g protein.
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