Chicken, Farro, and Summer Squash Salad with Lemon-Tarragon Dressing
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Ingredients & Equipment
What we send
- 1/2 pintgrape tomatoes
- 1/8 ouncetarragon
- 3 tablespoonshickory smoked almonds
- 2boneless skin-on chicken breasts
- 3/4 cupfarro
- 8 ouncessummer squash
- 2 ouncesshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
- Tree Nuts
Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve grape tomatoes. Roughly chop tarragon leaves, discarding stems. If you have a zester, zest up to ½ of lemon, then halve. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Peel shallot and mince. Pat chicken very dry with paper towel and season all over with ½ teaspoon salt and pepper as desired.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate and set aside to rest; reserve pan, off heat, for Step 4.
Cook farro and prepare squash
While chicken cooks, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro and return to pot, off heat. Meanwhile, quarter summer squash lengthwise through stems; arrange cut-side down. Using a vegetable peeler, peel squash lengthwise into wide ribbons until you reach the thin center; alternatively, quarter squash lengthwise, then thinly slice crosswise.
Place pan from chicken over medium heat with 1 tablespoon olive oil. When oil is shimmering, add shallot and cook, stirring, until golden, about 5 minutes. Remove pan from heat; transfer crispy shallot to a large bowl (big enough for the salad).
To bowl with crispy shallot, add lemon zest (if using), juice of 1 lemon, and half of tarragon. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add grape tomatoes, cooked farro, summer squash, half of Parmesan, and half of almonds to bowl with dressing and toss to combine.
Plate chicken and farro
Cut rested chicken into ¼-inch slices. Divide farro and summer squash salad between serving plates. Top with sliced chicken and garnish with remaining tarragon, remaining almonds, and remaining Parmesan. Enjoy!