Ingredients
Salad
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2 cups farro, cooked
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8 ounces chicken , sliced
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1 cup black beans, drained and rinsed
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Vermont Creamery Classic Goat Cheese, crumbled
4 ounces
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1 cup tomatoes
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1 cup corn
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1 avocado
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½ onion, finely chopped
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½ cup cilantro leaves
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1 lime
Dressing
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1 garlic clove, crushed
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Vermont Creamery Crème Fraîche
½ cup
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1 tablespoon fresh parsley, chopped
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1 tablespoon fresh chives, chopped
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1 teaspoon Worcestershire sauce
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¼ teaspoon dill
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Lemon juice
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½ cup milk
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Salt and pepper to taste
Directions
- Portion out farro, chicken, beans, cheese, tomatoes, corn, avocado, onion and cilantro into four serving bowls. Squeeze lime over bowl ingredients.
- Place crème fraîche, parsley, chives, Worcestershire sauce, garlic, and dill into small bowl; mix. Add squeeze of fresh lemon juice. Stir in milk until desired consistency, season with salt and pepper to taste.
- Drizzle bowl ingredients with the crème fraîche ranch dressing.
