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grilled chicken + farro salad

This chef recipe is from Chef Greg Griffie of 606 Congress in Boston is a hearty and healthy salad.

1/2 cup Brussels sprouts leaves, outer leaves only
1/4 cup hot water
1 tablespoon dried currants
1/2 cup cooked farro, chilled until ready to serve
2 tablespoons thinly sliced red onions
2 tablespoons fresh pomegranate seeds
1/2 teaspoon chopped fresh chives
1/2 teaspoon chopped flat-leaf parsley
Salt, to taste
Freshly ground black pepper

Pomegranate Vinaigrette
2 tablespoons pomegranate juice
1-2 teaspoons sherry vinegar
1/8 teaspoon minced fresh thyme leaves
Salt, to taste
Freshly ground black pepper
2-3 tablespoons extra virgin olive oil

4 ounces grilled skinless, boneless, chicken thighs, sliced

1. Fill a medium saucepan with water and bring to a boil. Add Brussels sprouts leaves and blanch for about 1 minute. Remove with a slotted spoon and allow to cool.
2. In a small bowl, place 1/4 cup water over currants and allow to re-hydrate, about 10 minutes. Drain and pat dry.
3. In a medium bowl, add farro, onions, pomegranate seeds, chives and parsley. Season with salt and pepper. Add cooled Brussels sprouts leaves and currants and toss to combine.
4. In a small saucepan, bring pomegranate juice to a boil; reduce heat to low and cook until reduced by half. Set aside to cool. Combine pomegranate juice with vinegar and thyme and season with salt and pepper. Slowly whisk in olive oil to emulsify. Add enough vinaigrette to coat salad and gently toss to combine.
5. Place salad in center of a serving plate. Top with sliced chicken. Drizzle with additional vinaigrette and serve.

Serves 1.

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