This tasty salad is just in time for fall. It combines crisp, in-season apples with farro, a grain that once fed pharaohs and Romans and is known for an intense flavor.

Serves: 4; Portion Size: 8 ounces; Prep: 20 mins; Cook Time: 30 minutes.

Ingredients

1/2 pound dry farro

1-1/3 cups boiling water

1 teaspoon Olive/Canola Oil 90/10 Blend

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

6 ounces chicken breast, boneless and skinless

5 ounces seedless cucumbers

4 ounces Granny Smith apples, unpeeled, cored, chopped

4 ounces Gala apples

1/2 cup parsley, chopped

1/2 cup basil, chopped

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar  

Preparation

1. Cook farro in boiling water until tender, about 20 minutes. Drain and cool. Place in bowl.
2. Mix oil with <1/8 teaspoon pepper and 1/8 teaspoon salt and rub on raw chicken. Grill until cooked through, 160F degrees, chill and dice. Place in bowl with cooked farro.
3. Dice unpeeled cucumbers, granny smith and gala apples. Combine all ingredients in the bowl and mix thoroughly.

Nutrition Information:  Energy  342 kcals, Carbohydrate 47 grams, Dietary Fiber 5 grams, Total Fat 9 grams, Saturated Fat 1.4 grams, Protein  18 grams, Sodium 285 mg

Recipe Courtesy of Morrison Healthcare