Created by Keep Your Daydream's Tricia Leach and Olivelle-ized by Olivelle owner Brie Thompson the Verde Chop is a salad that is jam packed full of flavor! Perfect to throw together and bring camping or hiking, bring for a BBQ, or a wonderful addition to your weeknight meal planning!
Servings: 6
Prep Time: 30 mins
Cook Time: 15 mins
Ingredients:
For the Farro:
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1 cup Farro
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2 cups Water
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1/2 cup Cilantro Stems, finely diced
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Zest of 1 Lime
For the Dressing:
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1 tsp Honey
For the Chicken:
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2 Boneless Skinless Chicken Thighs
For the Salad:
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1 Red Pepper, chopped
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4 Green Onions, sliced
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1/4 Red Onion, diced
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1 cup Sugar Snap Peas, sliced
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1 Jalapeno, chopped (stem and seeds removed)
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1 Head Cilantro Leaves (about 1 cup)
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2 Tbsp Fresh Mint leaves, chopped
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1/4 Cup Crumbled Goat Cheese
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1/2 Cup Cashews, chopped
Directions:
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In a Pressure Cooker, add the farro, water, Avocado OR Vera Cruz oil, and sea salt. Cook on the rice setting. Once done, add the chopped cilantro stems and lime zest. Set aside. Note: if you don’t have a pressure cooker, cook on the stovetop according to package directions.
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While the farro is cooking, chop the veggies.
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In a dressing shaker or mason jar, mix the dressing ingredients together. Taste and add more seasoning if needed.
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To prepare the chicken, season liberally with the rub and sea salt. Heat a large sauté pan over medium-high heat with the Avocado OR Vera Cruz oil. Once hot add the chicken and cook 6-7 minutes per side, until cooked throughout. Finish with a drizzle of Jalapeno Lime Balsamic and cook 1 more minute so the balsamic can caramelize. Remove from the heat, chop, and set aside.
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Arrange the Verde Chop by spooning the farro out evenly in a bowl or on a platter. Top with the chopped veggies, goat cheese, and cashews. Finish with chicken and a drizzle of dressing. Enjoy!
Recipe Note:
This recipe can also be made with our Vera Cruz Infused Olive Oil, in place of the Avocado oil.
