Yield: 8 servings. 2 cups reduced-sodium chicken broth 1 cup farro 1 tsp. herbes de Provence 1 tsp. kosher salt (divided) 1 medium zucchini, cut in ½” dice 3 cups diced cooked chicken 3 cups seedless California grapes, rinsed and halved ½ cup chopped smoked almonds ¼ cup chopped parsley 1/3 cup lemon juice 1 tsp. finely grated lemon zest 1 tsp. Dijon mustard 3 Tbsp. extra-virgin olive oil ½ tsp. freshly ground black pepper Combine broth, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.