Pear, Chicken and Farro Salad

Makes 6 Servings


  • 2 cups dry farro
  • 2 cans (15 oz. each) Pacific Northwest Canned Pears in juice, drained and juice reserved
  • 2 cups shredded, cooked chicken breast
  • 1 cup sliced red bell peppers
  • 1 cup sliced scallions
  • Ginger Dressing
  • 1/2 cup chopped fresh cilantro
  • 6 lettuce cups or leaves
  • Ginger Dressing

    Cook faro according package directions; drain and cool. Meanwhile, chop drained pears. In large bowl, combine faro, pears, chicken, peppers and scallions. Stir in Ginger Dressing and toss to coat evenly. Mix in cilantro. Place in covered container and refrigerate at least 2 hours before serving. Divide mixture over lettuce leaves to serve.

    6 Tbsp. reserved pear juice
    4 tsp. sesame oil
    1Tbsp. Soy sauce
    1 Tbsp. fresh lemon juice
    1 Tbsp. grated fresh gingerroot
    1 tsp. grated lemon zest
    Combine all ingredients in a blender and process until smooth. Use as directed above.

    Nutrition (Per Serving)
    Calories: 270
    Calories from fat: 60
    Fat: 7g
    Cholesterol: 30mg
    Sodium: 170mg
    Carbohydrate: 34g
    Dietary Fiber: 6g
    Sugar: 8g
    Protein: 17g
    Vitamin A: 40%
    Vitamin C: 60%
    Calcium: 4%
    Iron: 15%