Ingredients
1-1/2 cups uncooked farro, rinsed, or wheat berries2 medium ripe avocados, peeled, pitted and chopped3 cups shredded rotisserie chicken3/4 cup chopped dried apricots1/2 cup thinly sliced green onions1/2 cup chopped walnuts, toasted1 tablespoon chopped seeded jalapeno pepper, optional3/4 cup pomegranate seeds1/3 cup olive oil1/4 cup orange juice3 tablespoons white wine vinegar1 tablespoon Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool.
Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.
