Rotisserie Chicken Larb + Peanut-y Farro Salad
I feel somewhat ridiculous writing steps to this recipe. As if it's almost offensive to readers that they should spend thirty seconds of their time reading my words that prescribe actions they inherently understand. Writing more words rather than fewer words also seems limiting, whereas this recipe is meant to be liberating. Sure, I wouldn't mess too much with the proportional ingredients in the dressing because that could go off the rails quickly. But I encourage the larger pieces of this puzzle- the vegetables, nuts, greens- to be open to interpretation by whatever is overextending their stay in your fridge right now. So, I guess what I'm trying to convey is, "Um, mix together these things or other things as you see fit."
Notes of deep Thai flavors, fresh herbs, bright lime, roast chicken, salty peanuts, crispy vegetables, and nutty farro. All the textures in the world- al dente farro, crunchy peanuts, crisp raw veggies, tender chicken, and soft herbs.
In a large bowl
1 medium shallot, sliced thin
5 tablespoons extra virgin olive oil
5 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon red pepper flakes
4 tablespoons cilantro, chopped
4 tablespoons Italian parsley, chopped
4 tablespoons Thai basil
2 tablespoons fresh mint, chopped
Hanging out on the sidelines
1 cup of rotisserie chicken, chopped
1/2 cup cucumber, chopped
1/2 cup radish, sliced
1/2 cup fresh green beans
Big handful or two of fresh spinach
2 cups of cooked farro
Roasted peanuts for topping
Cook the farro according to the package directions. I highly, highly, highly encourage not overcooking farro. Al dente farro is one of the most divine textures and, when cooked properly, is a shining example of "to the tooth."
In a large bowl, make the dressing by whisking together the ingredients from the shallot to the mint.
Chop your veggies and chicken and add to the dressing. Add the farro, spinach, and peanuts and toss everything together. Let sit in the fridge for 20 minutes or so- the longer, the better!- to help the flavors bloom.
If you can, toss the farro while it's still warm in the dressing. As the farro cools, it will absorb all those wild flavors much easier than if it's cool.