Enjoy the flavors of the season with this summer farro salad.
If your celery doesn’t have any leaves on it, substitute fresh parsley instead.
Add water and bring to a boil over high heat.
Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes.
Drain and rinse under cold water until cool.
Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick.
Brush with 1 tablespoon oil and season with 1/4 teaspoon salt.
Transfer the chicken to a clean cutting board and let cool for 5 minutes.
Just before serving, sprinkle with almonds.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
