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

Name: Chopped Chicken Salad With Farro, Jicama, and Lemon-Tahini Dressing | Sunbasket
Total time: 20 min
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; 3 tablespoons dry-roasted almonds; Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt); 3 tablespoons dried cranberries; 3 ounces organic baby arugula or other leafy greens; 1½ ounces queso fresco

sunbasket.com

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.

View full recipe on sunbasket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

Share this recipe:

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
3 tablespoons dry-roasted almonds
Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)
3 tablespoons dried cranberries
3 ounces organic baby arugula or other leafy greens
1½ ounces queso fresco