Pear, Chicken and Farro Salad

Makes 24 Servings

INGREDIENTS

  • 2 quarts (1-1/2 lbs.) dry farro
  • 2 quarts (3 lbs.) drained and chopped Pacific Northwest Canned Pears in juice, juice resrved
  • 2 quarts (2 lbs.) shredded, cooked chicken breast
  • 1 quart (1 lb. 4 oz.) sliced red bell peppers
  • 1 quart (8 oz.) sliced scallions
  • Ginger Dressing
  • 2 cups (2 oz.) cups minced fresh cilantro
  • 48 lettuce cups or leaves
  • Ginger Dressing
  • METHOD

    Cook faro; drain and cool. In large bowl, combine faro, pears, chicken, peppers and scallions. Stir in Ginger Dressing and toss to coat evenly. Mix in cilantro. Pace in covered container and refrigerate at least 2 hours before serving. For each serving, scoop 1 cup (8 oz.) portion into a lettuce cup or leaf.

    GINGER DRESSING
    1-1/2 cups Pacific Northwest Canned Pear juice
    1/2 cup sesame oil
    6 Tbsp. Soy sauce
    6 Tbsp. fresh lemon juice
    1/4 cup grated fresh gingerroot
    2 Tbsp. 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%