All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This fiber-rich salad combines garden-fresh summer vegetables and farro with a tangy fresh dill vinaigrette. Farro is a type of grain with a nutty flavor and ancient roots. It is sold dried and is prepared by cooking in water until soft, but still crunchy. Farro rounds out this salad and makes it extremely healthy as well as delicious.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Farro
Combine 2 Cups water and farro in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 25 minutes. Drain well, and then transfer to a large bowl to cool. Add salt and pepper to taste.
Prep the Vegetables
Peel the red onion and slice in half. Slice one halve into thin julienne strip (matchsticks). Reserve the other half for another recipe. Rough chop the fresh dill. Reserve a few small sprigs for garnish. Peel the kale leaves away from the thick stem. Chop the leaves into 1 inch pieces. Thinly slice the cucumber and the peppers.
Cook the Chicken
Preheat your grill over medium to high heat. Brush each side of the chicken breast with oil and season with a pinch of salt and pepper. Grill on each side for 5-6 minutes. Chicken breast should be firm to the touch, and juices will run clear. Cover and reserve until plating.
Make the Dressing
In a mixing bowl, combine the champagne vinegar, 1Tbsp. oil, sugar, Dijon mustard, and chopped dill. Whisk together to incorporate. Add salt and pepper to taste. Reserve.
Mix the Salad
Mix all the chopped vegetables, red kale, and mixed greens in a large mixing bowl. Slowly mix in the fresh dill vinaigrette until the salad is dressed to your liking.
Plate the Dish
Place the chicken on a cutting board and slice the breasts into thin pieces. Place the cut chicken on the side of the plate. Compose the salad mixture next to the chicken. Top the salad mix with cooked farro. Garnish with a sprig of fresh dill.
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