Verde Chop
VERDE CHOP
Rated 3.7 stars by 3 users
Category
Salads
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Tricia Leach from Keep Your Daydream
Created by Keep Your Daydream's Tricia Leach and Olivelle-ized by Olivelle owner Brie Thompson the Verde Chop is a salad that is jam packed full of flavor! Perfect to throw together and bring camping or hiking, bring for a BBQ, or a wonderful addition to your weeknight meal planning!
Ingredients
1 cup Farro
2 cups Water
-
1 Tbsp Avocado Oil
-
1 tsp Lime Fresco Sea Salt
1/2 cup Cilantro Stems, finely diced
Zest of 1 Lime
-
1/2 cup Avocado Oil
-
1/4 cup Jalapeño Lime Balsamic Vinegar
1 tsp Honey
-
1 Tbsp Sweet Smoked Chili Rub
-
1 tsp Lime Fresco Sea Salt
2 Boneless Skinless Chicken Thighs
-
2 Tbsp Sweet Smoked Chili Rub
-
1 Tbsp Lime Fresco Sea Salt
-
1 Tbsp Avocado Oil
-
1 Red Pepper, chopped
4 Green Onions, sliced
1/4 Red Onion, diced
1 cup Sugar Snap Peas, sliced
1 Jalapeo, chopped (stem and seeds removed)
1 Head Cilantro Leaves (about 1 cup)
2 Tbsp Fresh Mint leaves, chopped
1/4 Cup Crumbled Goat Cheese
1/2 Cup Cashews, chopped
For the Farro
For the Dressing
For the Chicken
For the Salad
Directions
In a Pressure Cooker, add the farro, water, Avocado OR Vera Cruz oil, and sea salt. Cook on the rice setting. Once done, add the chopped cilantro stems and lime zest. Set aside. Note: if you don’t have a pressure cooker, cook on the stovetop according to package directions.
While the farro is cooking, chop the veggies.
In a dressing shaker or mason jar, mix the dressing ingredients together. Taste and add more seasoning if needed.
To prepare the chicken, season liberally with the rub and sea salt. Heat a large sauté pan over medium-high heat with the Avocado OR Vera Cruz oil. Once hot add the chicken and cook 6-7 minutes per side, until cooked throughout. Finish with a drizzle of Jalapeno Lime Balsamic and cook 1 more minute so the balsamic can caramelize. Remove from the heat, chop, and set aside.
Arrange the Verde Chop by spooning the farro out evenly in a bowl or on a platter. Top with the chopped veggies, goat cheese, and cashews. Finish with chicken and a drizzle of dressing. Enjoy!
Recipe Note
This recipe can also be made with our Vera Cruz Infused Olive Oil, in place of the Avocado oil.
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3 comments
Kris Stegner
This recipe is absolutely amazing!!! Highly recommend!
This recipe is absolutely amazing!!! Highly recommend!
Penny Metzger
Just made this for my husband and I. We both loved it! The recipe was very flavorful and fresh. I would recommend making more of the salad dressing than the recipe calls for if you are like us and like a little more “sauce”. You will not be sorry! This is the perfect meal. Can be enjoyed hot or cold.
Just made this for my husband and I. We both loved it! The recipe was very flavorful and fresh. I would recommend making more of the salad dressing than the recipe calls for if you are like us and like a little more “sauce”. You will not be sorry! This is the perfect meal. Can be enjoyed hot or cold.
Paula Ellison
5 Stars – We loved this salad. I couldn’t find Farro so I substituted Barley but it was still very yummy. This would make a great weekend dinner as it was a bit time comsuming to pull together after working all day. But well worth the effort.
5 Stars – We loved this salad. I couldn’t find Farro so I substituted Barley but it was still very yummy. This would make a great weekend dinner as it was a bit time comsuming to pull together after working all day. But well worth the effort.