Farro Salad with Harissa Chicken, dates, goat cheese and walnuts
Ingredients
- 1-2 leftover Harissa Chicken breasts diced
- 1 cup of farro cooked
- 2 cups arugula
- ½ cup Medjool dates chopped
- ⅓ cup goat cheese crumbled
- ¼ cup walnuts
- Salt and pepper
Lemon Vinaigrette:
- ⅓ cup olive oil
- Juice and zest of one lemon
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Pepper to taste
Instructions
- Make the vinaigrette: in a small mason jar add olive oil, lemon juice, dijon mustard, salt and pepper. Cover and shake until combined.
- In a medium bowl combine the diced chicken, farro, arugula, and dates.
- Toss with a little vinaigrette until coated. Salt and pepper to taste.
- Garnish with goat cheese and walnuts.
- Enjoy!
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