Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked Bob's Red Mill farro
  • 10 cups baby spinach (or any baby greens)
  • 10 ounces thinly sliced leftover chicken breasts
  • 2 cups shredded carrots
  • 2 cups mushroom slices
  • 2 cups red pepper slices
  • 6 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Prepare farro according to package instructions and set aside to cool.
  • Place spinach in a large bowl or 5 individual travel containers. Top with chicken slices, carrots, mushrooms, red pepper slices and cooled farro.
  • In a small bowl, whisk together balsamic vinaigrette. Drizzle over salad bowl if you plan to serve immediately. Otherwise, place in a travel container and dress individual salads as needed throughout the week.