Verde Chop
Verde Chop
Brie Thompson and Tricia Leach
6
30 minutes
15 minutes
Created by Tricia Leach of Keep Your Daydream and given the Olivelle treatment by me, this Verde Chop is a farro salad packed with crunchy veggies, fresh cilantro and mint, creamy goat cheese, and cashews. Chicken coated in Sweet Smoked Chili Rub and a zesty dressing of Jalapeño Lime White Barrel Aged Balsamic and Avocado Oil bring a little kick to every bite. Bring it to a BBQ or take it along on your next adventure.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Farro
- 1 cup Farro
- 2 cups Water
- 1 Tbsp Avocado Oil
- 1 tsp Lime Fresco Infused Sea Salt
- ½ cup Cilantro Stems, finely diced
- Zest of 1 Lime
Dressing
- ½ cup Avocado Oil
- ¼ cup Jalapeño Lime White Barrel Aged Balsamic
- 1 tsp Honey
- 1 Tbsp Sweet Smoked Chili Rub
- 1 tsp Lime Fresco Infused Sea Salt
Chicken
- 2 Boneless Skinless Chicken Thighs
- 2 Tbsp Sweet Smoked Chili Rub
- 1 Tbsp Lime Fresco Infused Sea Salt
- 1 Tbsp Avocado Oil
- 1 Tbsp Jalapeño Lime White Barrel Aged Balsamic
Salad
- 1 Red Pepper, chopped
- 4 Green Onions, sliced
- ¼ Red Onion, diced
- 1 cup Sugar Snap Peas, sliced
- 1 Jalapeño, chopped (stem and seeds removed)
- 1 Head Cilantro Leaves (about 1 cup)
- 2 Tbsp Fresh Mint Leaves, chopped
- ¼ cup Crumbled Goat Cheese
- ½ cup Cashews, chopped
Directions
- Combine the farro, water, 1 Tbsp Avocado Oil, and 1 tsp Lime Fresco Infused Sea Salt in a pressure cooker. Cook on the rice setting. Stir in the cilantro stems and lime zest, then set aside. If you do not have a pressure cooker, cook the farro on the stovetop according to package directions.
- While the farro cooks, chop the vegetables, herbs, and cashews for the salad.
- Whisk ½ cup Avocado Oil, ¼ cup Jalapeño Lime White Barrel Aged Balsamic, honey, 1 Tbsp Sweet Smoked Chili Rub, and 1 tsp Lime Fresco Infused Sea Salt in a dressing shaker or mason jar. Taste and adjust the seasoning, if needed.
- Season the chicken liberally with 2 Tbsp Sweet Smoked Chili Rub and 1 Tbsp Lime Fresco Infused Sea Salt. Heat 1 Tbsp Avocado Oil in a large sauté pan over medium high heat. Once hot, add the chicken and cook until no longer pink and it reaches an internal temperature of 165°F, 6 to 7 minutes per side. Drizzle with 1 Tbsp Jalapeño Lime White Barrel Aged Balsamic and cook until the balsamic caramelizes, about 1 minute. Remove from the heat, chop, and set aside.
- Spoon the farro evenly into a bowl or onto a platter. Top with the chopped vegetables, goat cheese, and cashews, then the chicken. Drizzle with the dressing. Serve immediately.
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.