When we were at a cafe in Argentina a few weeks ago, Alyssa turned to me and said “Asparagus. The asparagus is going to be all gone by the time we get home.” The thought was terrifying.
(Yes, this was an actual conversation. Don’t you discuss vegetables on YOUR vacations?)
Fortunately, we didn’t miss the season completely and probably have a few more weeks to get in one of our favorite vegetables. I’ve been roasting a bunch as much as possible, but for this tasty salad in collaboration with Foster Farms Organic Chicken, I sauteed the stalks in a pan until tender and tossed with chewy farro. MMmmm.
This post is yet another dish created with some local, organic Foster Farms chicken grown right here in California. I love how easy this chicken is to find- I can pick it up easily right at my local Safeway! I’ve cooked with the thin breast fillets before but grabbed the breast fillets for this recipe since we are going to cut the chicken into chunks.
Gratuitous and commemorative asparagus shot:
Another key feature of this recipe? It employs the “dump in a bowl” method, one of my favorite cooking techniques. I know it sounds complicated (snicker), but really you… cook things? And then… dump them in a bowl, stir and voila! Dinner.
- 1 package (two breast fillets) Foster Farms Organic Chicken, cut into 1/2 inch pieces
- 2 cups farro
- 1 bunch organic asparagus, washed and cut into one inch pieces
- 1 package mozzarella, cut into small bite-sized pieces
- 1/2 cup, plus three tablespoons organic olive oil
- 1 teaspoon fresh organic oregano, chopped finely
- 1/4 cup red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cook farro according to package directions, then strain and pour into a bowl to cool.
- Saute asparagus pieces in a pan over medium heat with one tablespoon olive oil and 1/4 teaspoon salt until tender, about seven minutes. Pour into bowl to cool.
- Pan cook chicken in a pan over medium heat with two tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the fresh oregano until cooked, about ten minutes.
- While the cooked ingredients cool pour red wine vinegar, 1/2 cup olive oil, dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper into a jar.
- Add mozzarella to the bowl of ingredients when you're ready to assemble the salad.
- Add dressing and toss until combined.
- You can certainly serve this dish right away, but it will be a bit lukewarm. For best results, let chill for 2-3 hours in the refrigerator. It's a great make ahead meal- and also excellent as leftovers!
Just the glimpse of this hearty salad makes me want another bowl. It’s so good! Need a closer look at the chicken-y, asparagus-y, farro-y goodness? Me too.
Do you love easy, hearty chicken salads as much as I do? Still haven’t gotten enough asparagus this year? Tell me I’m not the only one!
(Looking for more reasons to cook with organic chicken? I tell you more about why it’s my choice here!)
(Plus, if you’re looking for more organic chicken recipes, don’t forget our Crispy Herbed Chicken Fingers!)
This is a sponsored post written by me on behalf of Foster Farms® Organic Chicken. Thanks for supporting the brands we love! 🙂