Hello there– We’re enjoying the last hot summer days with salads like this flavorful bowlful. We liked it so much I made it again when our kids came down this past weekend. Add a sturdy loaf one whole grain bread and some iced tea. Set it all out on the backyard table and you’ve got lunch.
KALE SALAD WITH CHICKEN, PEACHES & PECANS
1/2 cup farro, cooked*
4 cups kale, chopped fine**
1 chicken breast, cooked & cubed
1/3 cup pecans, chopped
1 ripe peach, pitted and cut to chunks
1/3 cup goat cheese crumbles
1/3 cup olive oil
2 tab. thick Balsamic vinegar
1 tab. honey
salt & freshly ground pepper to taste
Layer all the salad ingredients into an ample bowl. Shake the dressing ingredients together in a container with a tight fitting lit until it’s well blended. Pour on the dressing. Done.
*The package of farro I bought said simmer in water for 10 minutes– then I rinse it with cold water to cool it for the salad.
**I like the packaged kale from Trader Joes– nice and tender
P.S. The good thing about this salad is that it’s sturdy enough to pour on the dressing and set it into the fridge for a a while while you get everything else on the table and it won’t get soggy. That’s helpful. Enjoy!