Weekly Winner: Whatever You Call It – It’s Tasty!

What constitutes a salad? I know there are “entrée” salads and “side” salads and “grain” salads. But what, exactly makes said dish a “salad”? These are the deep thoughts and nagging questions that keep me up at night. (OK, actually nothing keeps me up at night – I sleep like the dead. But it makes for a good post so just go with it.). The dictionary tells me that it has to be a cold dish to be a salad, but if that’s the case, what about warm potato salad? Is it the dressing that makes a plate or bowl of ingredients into a salad? I honestly don’t know. And you know what? I don’t care, either. When I can compose a dish this drop-dead gorgeous, interesting, and healthy and…. oh yeah, crazy delicious… then you can call it whatever you want.

According to Cooking Light Magazine, this is Chicken with Broccolini and Farro-Beet Salad. According to me, however, it was a spectacular dinner. I did make just a couple changes to the recipe. First of all I had regular broccoli on hand rather than Broccolini so I used that. Secondly, I did not buy raw beets and microwave them — I bought already cooked beets and used that — ain’t nobody got time to cook and peel beets if you don’t need to! Also the recipe calls for pre-cooked farro. Really people, just cook your own, it takes no time at all and is far tastier. Hey, but other than that I followed this recipe exactly!

Chicken with Broccolini (or broccoli) and Farro-Beet Salad

Serves 4

Ingredients:

2/3 cup water

2/3 cup plus 1-1/2 tsp cider vinegar, divided

1 cup vertically sliced red onion

4 small red beets, trimmed (11 oz) [or one package pre-cooked red beets]

3/4 tsp garlic powder

1/2 tsp paprika

1/2 tsp ground cumin

1-1/4 tsp kosher salt, divided

4 (6 oz) skinless, boneless chicken breasts

6 Tbsp olive oil, divided

12 oz broccolini, trimmed [or regular broccoli]

1 garlic clove

1/2 cup flat leaf parsley leaves

1 (8.5 oz) pkg precooked farro (such as Simply Balanced) [or cook your own!]

2 navel oranges, peeled and sliced

Chopped fresh dill

Procedure:

  1. Bring 2/3 cup water and 2/3 cup vinegar to a boil in a small saucepan. Add onion; boil 1 minute. Remove from heat; let stand 15 minutes. Drain.
  2. While onion stands, pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at high until tender, about 8 minutes. Cool slightly; rub off skins with a paper towel. Cut beets into wedges. [if using pre-cooked beets, simply open package and cut into wedges — see? Isn’t that much easier? You can use this time to cook your own farro which only takes about 15 minutes]
  3. Heat a large skillet over medium-high. Combine garlic powder, paprika, cumin, and 1/4 tsp salt; rub over chicken. Add 1 Tbsp oil to pan; swirl. Add chicken; cook until done, 6 minutes per side. Place on a cutting board; let stand 5 minutes. Cut into slices
  4. Bring a medium saucepan of water to a boil. Add broccolini, and cook until just crisp-tender, about 2 minutes; drain. Rinse with cold water; drain.
  5. Place garlic in a mini food processor; pulse until finely chopped. Add parsley; pulse until chopped. Add remaining 5 Tbsp oil, remaining 1-1/2 tsp vinegar, and 1/2 tsp salt; process until well blended.
  6. Heat farro according to package directions. Combine beet wedges, farro, and remaining 1/2 tsp salt. Divide farro mixture and broccolini evenly among 4 plates; top evenly with onion, orange slices, and chicken. Drizzle each serving with about 2 Tbsp parsley sauce; if desired, sprinkle with dill.
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