Ingredients
Summer Farmer's Salad with Chicken:
- Peaches - 2 to 3 ((Sub nectarines, apples, or strawberries))
- Basil - 3 sprigs , chiffonade
- Corn - 3 cobs , kernels of ((Sub ~2 cups microwaved frozen corn))
- Asparagus - 1 lb , trimmed and chopped
- Cooking oil - 1 Tbsp
- Leftover French vinaigrette - 6 Tbsp ((Should have been made last night))
- Favorite salad greens - 6 oz
- Leftover farro - 1 1/2 cups , cooked
- Sliced almonds - 1/4 cup
- Goat cheese (opt) - 4 oz
Prep
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Peaches - Slice.
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Basil - Chiffonade leaves.
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Corn - Shave kernels off of cob. You can microwave them for 45 to 60 seconds but they are also fine eaten raw.
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Asparagus - Trim off ends and slice into 1” (2.5 cm) long pieces.
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Make
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Heat up a saute pan over medium-high heat. Add oil and then asparagus to heated oil. Saute for 4 to 7 minutes (depends on thickness of spears), until tender but still crunchy. Remove from heat. Add in corn towards the last ~2 minutes to heat them up.
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Toss last night’s vinaigrette with greens, peaches, basil, corn, asparagus, leftover farro, and almonds. Top with crumbled goat cheese if desired.
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