Prescription. Chicken salad and Wheat with Vinaigrette Teriyaki
Salad on Wheat and chicken. Imagine what you want, but if we add to this recipe a vinaigrette of wine blacno with Teriyaki Sauce, things change quite a bit. In addition, it is always good to know new ingredients and we’re using a wheat called Farro that we find in the supermarket, as it greatly improves the idea. On the menu today: Chicken Salad with Farro and Vinaigrette Teriyaki.
First the vinaigrette Teriyaki.
- 1/4 cup white wine vinegar
- 2 tbsp. Teriyaki sauce Kikkoman
- 1/4 tsp. of salt.
- Black pepper
- 3/4 cup of canola oil.
Put everything in a processor or blender, except the oil. Mix well. With the blender on, are added in the form of thread the oil. Beat until mixed and thick. Keep it in a mason jar. Refrigerate for until you are going to use. Shake well before use.
For the Salad we’re going to need what follows.
- 1/2 cup wheat farro.
- 9 cups of green type lettuce, arugula and other greens.
- 1 1/2 cups of chicken into strips. If they are left over from another recipe, as it will be worth it.
- 1/3 cup of dried cranberries.
- 1/3 cup dates, chopped.
- 50g of manchego cheese into slices.
- A pinch of salt.
- 3/4 cup of the vinaigrette Teriyaki.
- 1/4 cup of chopped almonds.
This is easy. We’re going to boil 2 liters of water with salt. As it boils, add the farro and let it cook, stirring occasionally for about 45 to 60 minutes. Go well and let cool on a dinner plate.
In a bowl of salad, combine the greens, chicken, farro, blueberries, dates, cheese and salt. Add 1/3 cup of the vinaigrette Teriyaki. Divide the salad on plates and decorate with the almonds. Serve the rest of the vinaigrette Teriyaki in a bowl for anyone who wants to put a little bit more.
If they’re eager to salads, here we have more recipes.