Chopped Chicken Salad With Farro, Jicama, and Lemon-Tahini Dressing | Sunbasket

Name: Chopped Chicken Salad With Farro, Jicama, and Lemon-Tahini Dressing | Sunbasket
Ingredients: ½ cup farro; Protein options:; 2 boneless skinless chicken breasts (about 5 ounces each); 10 ounces wild jumbo shrimp; 10 ounces wild sea scallops; Sunbasket sumac spice blend (sumac - sweet smoked paprika - baharat); 1 organic Fuji or other apple; 1 ounce pitted dates; 2 tablespoons dried barberries; 3 tablespoons dry-roasted almonds; Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt); 3 ounces organic baby arugula or other leafy greens; 1½ ounces queso fresco

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What’s hot in Palm Springs? Everything, including the dates. They add moments of chic sweetness to this smoky chopped chicken salad tossed with crisp jicama, dried cranberries, and crunchy almonds.

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Ingredients

½ cup farro
Protein options:
2 boneless skinless chicken breasts (about 5 ounces each)
10 ounces wild jumbo shrimp
10 ounces wild sea scallops
Sunbasket sumac spice blend (sumac - sweet smoked paprika - baharat)
1 organic Fuji or other apple
1 ounce pitted dates
2 tablespoons dried barberries
3 tablespoons dry-roasted almonds
Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)
3 ounces organic baby arugula or other leafy greens
1½ ounces queso fresco