Asparagus and Poached Chicken Farro Salad
For the Miso-Honey Dressing :
2 Tbsp. white miso paste
1 Tbsp. honey
1 large garlic clove, smashed
1 Tbsp. sesame oil
1 tsp. soy sauce
Juice of one lime juice
½ cup neutral oil, such as grapeseed or canola
Kosher salt, to taste
For the Salad:
1 4-inch hand of ginger, halved vertically
Peel of one lime, reserve remaining lime for dressing
1 head garlic, halved horizontally
1 Tbsp. black peppercorns
2 Tbsp. Kosher salt
3 boneless, skinless chicken breasts
1 bunch Farm Direct Supply asparagus, ends trimmed, cut into 3-inch pieces
1 cup frozen shelled edamame
1 cup farro, rinsed
1 cup sliced mini cucumbers
1/4 cup chopped mint
¼ cup chopped cilantro
½ cup Miso-Honey Dressing ( See recipe)
¼ cup chopped peanuts
For the Miso- honey Dressing:
Using a blender or food processor, combine all ingredients, season with salt and pepper, blending until emulsified. If needed, adjust consistency with water, using 1 teaspoon at a time.
Using a large pot over high heat, bring to a boil 1 gallon water, ginger, lime peel, garlic halves, peppercorn and salt. Reduce to a simmer, add the chicken and poach until the internal temperature reaches 165°F, about 20 minutes.
Transfer the chicken to a bowl, set aside. Using a slotted spoon, remove the aromatics, reserving the poaching liquid. Once chicken has cooled, shred into bite size pieces.
Using a large bowl, prepare an ice bath, set aside. Bring the poaching liquid to a simmer over medium heat. Add the asparagus and edamame and simmer until just tender, about 4 minutes.
Drain the vegetables in a colander set over a large bowl to catch the poaching liquid. Transfer the vegetables to prepared ice bath, cool and drain.
Return 3 cups reserved poaching liquid to the pot and bring to boil over high heat. Add the farro, reduce heat to a simmer, stirring to combine. Cover and cook until the farro is tender, about 25-30 minutes. Drain any remaining water, set aside.
Using a large bowl, combine chicken, asparagus, edamame, farro, cucumber, herbs and ½ cup Miso-Honey Dressing, toss to combine. Divide salad between serving plates and top with peanuts, serve additional dressing on the side.