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Asparagus and Poached Chicken Farro Salad

1 hr.
Serves 6


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


Step 1.

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.

Step 2.

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.

Step 3.

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.

Step 4.

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.

Step 5.

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.

Step 6.

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.

Step 7.

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.