Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

If you have trouble finding lingonberry, cranberry preserves are a fine substitute.

Laraine Perri
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup farro, 3 ounces chicken, 3 tablespoons pickles, 1 tablespoon preserves, and 1 tablespoon dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup vinegar, 4 teaspoons sugar, 1/4 teaspoon salt, and allspice in a dish; stir with a whisk. Add cucumbers; toss. Let stand 12 minutes, tossing once. Drain.

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  • Combine Dijon, dry mustard, oil, remaining 1 tablespoon vinegar, and remaining 2 teaspoons sugar in a bowl, stirring with a whisk. Stir in dill and 1 1/2 teaspoons water.

  • Heat farro according to package directions. Divide among 4 bowls. Arrange chicken, cucumbers, and preserves over farro. Drizzle with mustard sauce; sprinkle with remaining 3/8 teaspoon salt.

Nutrition Facts

406 calories; fat 7.6g; saturated fat 1.2g; mono fat 3.3g; poly fat 1.6g; protein 31g; carbohydrates 53g; fiber 4g; cholesterol 72mg; iron 3mg; sodium 371mg; calcium 44mg; sugars 16g; added sugar 15g.
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