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Ingredients:

3 each Chicken, Breast, Boneless, Skinless, 4 oz

1-1/2 cup Farro, Cooked

3 ounce Asian Dressing, (see recipe below)

3 slice Pineapple, Fresh, Sliced

1 tbsp Sauce, Sriracha Hot Chili

3 ounce Asian Dressing, (see recipe below)

3 tbsp Cilantro, Fresh, Chopped

3 tbsp Onions, Red, Fresh, Julienne Sliced

3 ounce Edamame

1-1/2 ounce Lettuce, Arugula, Fresh

1-1/2 cup Carrots, Fresh, Julienne Sliced

Preparation:

Divide Asian dressing into two

Cut pineapple into wedges and marinate Pineapple in 1/2 the Asian dressing, grill pineapple to mark on both sides, and set aside.

Cut chicken into 4 equal pieces of each and marinate in 1/2 of the remaining Asian dressing

Remove chicken from marinade and shake off excess lightly. Sautee on both sides until golden brown.

Combine Siracha and Asian dressing to create a vinaigrette.

For one serving:

Toss together 1 Tbsp. cilantro, ½ cup of Arugula 1 Tbsp. red Onions, ½ cup Carrots, ½ cup Farro and 2 tbsp. of Edamame. Dress salad with vinaigrette.

Top with one wedge of grilled pineapple and 4 ounce of grilled chicken and serve

Asian Dressing:

Ingredients:

2 tbsp Puree Thick and Easy

1/2 cup Water, Cold

1-1/3 tbsp Honey

2 tbsp Juice, Orange, 100%

2 tbsp Sauce, Soy, Less Sodium

1-1/2 tsp Vinegar, Rice, Seasoned

3/8 tsp Cilantro, Fresh

1/4 tsp Garlic Cloves, Peeled, Fresh

1/8 tsp Spice, Ginger, Ground

Preparation:

In mixing bowl combine thick and easy with cold water until smooth.

Set aside

Put all ingredients in blender.

Blend well on high, until smooth then add pre mixed thick and easy slurry and blend again at medium speed until emulsified

Set aside for service.

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