Make Ahead
Rotisserie Chicken Larb + Peanut-y Farro Salad
- Prep time 30 minutes
- Cook time 30 minutes
- Serves 4
Author Notes
I feel somewhat ridiculous writing steps to this recipe. As if it's almost offensive to readers that they should spend thirty seconds of their time reading my words that prescribe actions they inherently understand. Writing more words rather than fewer words also seems limiting, whereas this recipe is meant to be liberating. Sure, I wouldn't mess too much with the proportional ingredients in the dressing because that could go off the rails quickly. But I encourage the larger pieces of this puzzle- the vegetables, nuts, greens- to be open to interpretation by whatever is overextending their stay in your fridge right now. So, I guess what I'm trying to convey is, "Um, mix together these things or other things as you see fit."
Notes of deep Thai flavors, fresh herbs, bright lime, roast chicken, salty peanuts, crispy vegetables, and nutty farro. All the textures in the world- al dente farro, crunchy peanuts, crisp raw veggies, tender chicken, and soft herbs. —Finchly
Ingredients
-
1
medium shallot, sliced thin
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5 tablespoons
olive oil
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5 tablespoons
lime juice
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3 tablespoons
fish sauce
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2 tablespoons
soy sauce
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1 teaspoon
granulated sugar
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1 teaspoon
red pepper flakes
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4 tablespoons
cilantro, lightly chopped
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4 tablespoons
parsley, lightly chopped
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4 tablespoons
Thai basil, lightly chopped
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2 tablespoons
fresh mint, lightly chopped
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1 cup
rotisserie chicken, chopped
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1/2 cup
cucumber, lightly chopped
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1/2 cup
radish, sliced thin
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1/2 cup
fresh green beans
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Big handful or two of fresh spinach
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2 cups
cooked farro
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Handful of roasted peanuts, for topping
Directions
- Cook the farro according to the package directions. I highly, highly, highly encourage not overcooking farro. Al dente farro is one of the most divine textures and, when cooked properly, is a shining example of "to the tooth."
- In a large bowl, make the dressing by whisking together the ingredients from the shallot to the mint.
- Chop your veggies and chicken and add to the dressing. Add the farro, spinach, and peanuts and toss everything together. Let sit in the fridge for 20 minutes or so- the longer, the better!- to help the flavors bloom.
- If you can, toss the farro while it's still warm in the dressing. As the farro cools, it will absorb all those wild flavors much easier than if it's cool.
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