Strawberry Mint Pistachio Salad

When I think of “summer”, I think of this salad.

The sweet strawberries, crunchy pistachios, fresh mint leaves, and tangy Orange Shallot Dressing truly capture the essence of summertime.

I wanted to share the recipe with you so you can still get that taste of summer, no matter the time of year.

Chicken Breast, 1 1/4 lbs, grilled and sliced very thin

Arugula, 12 oz

English Cucumber, 2 cups- diced or sliced

Strawberries, 2 cups, cut in quarters

Mint Leaves, ½ cup – plucked from stems, tear in half

Pistachios, ½ cup – roasted and salted

Feta Cheese, ½ cup – crumbed

Farro, 1 cup – cooked and cooled

Shallot, 1 small or ½ large

Orange Juice, ½ of the orange of more

Orange Zest, ¼ tsp

Honey, 2 tablespoons

Fresh Mint, ⅓ cup leaves

Champagne Vinegar, 3 tablespoons

Olive oil, ⅓ cup

Salt, ½ tsp

Black Pepper, pinch

Cook Mode Prevent your screen from going dark

Instructions:

Cook farro according to package directions. Toss with a touch of olive oil. Let cool. This can be made ahead and stored in the fridge.
Season and grill chicken. Season well with salt and pepper, or your favorite chicken seasoning mix. Preheat the grill, oil the grill grates and oil the chicken. Cook until the internal temperature reaches 165 degrees. Let rest for five minutes, slice very thin.
Assemble salad in a pretty bowl, then toss with dressing immediately before serving.

Arugula

Farro

Grilled chicken

Diced cucumber

Pistachios

Feta

Strawberries

Dressing can be made ahead and stored in the fridge.

Find it online: https://katesplate.com/blog/strawberry-mint-pistachio-salad/