Farro and Fresh Grape Chicken Salad

Yield: 8 servings

2 cups reduced sodium chicken broth
1 cup farro
1 tsp. herbes de Provence
1 tsp. kosher salt (divided)
1 medium zucchini, cut in 1/2-inch dice
3 cups diced cooked chicken
3 cups seedless California grapes, rinsed and halved
1/2 cup chopped smoked almonds
1/4 cup chopped parsley
1/3 cup lemon juice
1 tsp. finely grated lemon zest
1 tsp. Dijon mustard
3 Tbsps. ex

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.