Verde Chop

Name: VERDE CHOP
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
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 Tbsp Jalapeño Lime Balsamic Vinegar; 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

4th of July All Recipes Main Dish Salads Sides Summer Grilling

3 Comments

VERDE CHOP

Rated 4 stars by 1 users

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!

Want to buy all of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit here>>

Ingredients

For the Farro

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

For the Dressing

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

For the Chicken

2 Boneless Skinless Chicken Thighs
2 Tbsp Sweet Smoked Chili Rub
1 Tbsp Lime Fresco Sea Salt
1 Tbsp Avocado Oil
1 Tbsp Jalapeño Lime Balsamic Vinegar

For the Salad

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

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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.

3 Responses

Kris Stegner

October 05, 2020

This recipe is absolutely amazing!!! Highly recommend!

Penny Metzger

October 05, 2020

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

August 27, 2020

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.