POMEGRANATE, CHICKEN AND FARRO SALAD

Pomegranate, Chicken and Farro Salad image

This chicken and pomegranate salad is special-simple, yet sophisticated-and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups uncooked farro, rinsed or wheat berries
2 medium ripe avocados, peeled, pitted and chopped
3 cups shredded rotisserie chicken
3/4 cup chopped dried apricots
1/2 cup thinly sliced green onions
1/2 cup chopped walnuts, toasted
1 tablespoon chopped seeded jalapeno pepper, optional
3/4 cup pomegranate seeds
1/3 cup olive oil
1/4 cup orange juice
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool. , Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.

Nutrition Facts : Calories 482 calories, Fat 24g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 251mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 23g protein.