1cupcooked farrocook according to package directions
1ripe nectarinecut into cubes
2Tablespoonstoasted sunflower seeds
Honey Balsamic Dressing:
Insmall bowlcombine 1 teaspoon Dijon mustard, 1 teaspoon honey, and ½ cup balsamic vinegar. Whisk with a whisk or fork until well-incorporated. In a steady slow stream, gradually add ½ cup olive oil to vinegar mixture until well-combined. Season to taste with salt and black pepper (Only takes a little!) Dressing will keep in fridge up to 2 weeks. Set refrigerated dressing out at room temp 15 min before serving or run container under warm water to loosen.
Instructions
Toss together chicken, pesto, farro, and nectarines.
Place salad greens on a plate. Top with chicken and farro mixture. Divide sunflower seeds evenly among plates.
Drizzle salads with 2 T each of honey balsamic dressing.
Notes
Leftover farro mixture can be stored in an airtight container in the refrigerator for up to 3 days.