Buffalo chicken salad

Ingredients

For 2 people

• 3/4 cup pearled farro, dry
• 2 1/2 cups water
• 12 oz boneless skinless chicken breast
• 1 tbsp avocado oil
• 3 tbsp hot sauce
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 oz romaine lettuce, chopped
• 2 oz celery, thinly sliced
• 2 oz carrots, shredded
• 4 oz cherry tomatoes, halved
• 1 oz red onion, thinly sliced
• 4 oz avocado, sliced
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp buttermilk
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 1/2 oz blue cheese, crumbled

Method

1. Cook the farroRinse 3/4 cup pearled farro under cool water. Add it to a medium saucepan with 2 1/2 cups water and 1/4 tsp kosher salt, then bring to a boil over high heat. Reduce to a steady simmer, cover partially, and cook for 22 to 25 minutes until the grains are tender but still chewy. Drain any excess water, spread the farro on a plate to steam off for a few minutes, then let it cool slightly so it will not wilt the greens.
2. Mix the dressingIn a small bowl, stir together 1/4 cup plain Greek yogurt, 2 tbsp mayonnaise, 2 tbsp buttermilk, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Fold in 1/2 oz of the blue cheese so the dressing stays creamy with small crumbles. If it seems too thick to drizzle, loosen it with 1 tsp water at a time until spoonable.
3. Season and sear the chickenPat the 12 oz chicken breast dry and season both sides with 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes on the first side without moving it, until deeply browned. Flip and cook 4 to 6 minutes more, reducing the heat slightly if the pan smokes too much, until the thickest part reaches 165 F.
4. Buffalo-glaze the chickenTransfer the chicken to a plate and reduce the skillet heat to low. Add 3 tbsp hot sauce and 1 tbsp unsalted butter to the pan, stirring for about 30 seconds until glossy and emulsified. Return the chicken to the skillet and turn it in the sauce to coat all sides. Rest it for 5 minutes, then slice thinly across the grain so the juices stay in the meat.
5. Build the salad baseIn a large bowl, combine the cooked farro, 4 oz romaine lettuce, 2 oz celery, 2 oz carrots, 4 oz cherry tomatoes, 1 oz red onion, and the remaining 1 oz blue cheese. Toss with about half of the dressing just until the grains and greens are lightly coated. If the salad looks dry, add a little more dressing rather than overmixing and bruising the lettuce.
6. Finish and plateDivide the salad between 2 wide bowls. Arrange the sliced buffalo chicken on top, add 4 oz avocado slices, and spoon over the remaining dressing. Serve right away while the chicken is warm and the farro still has a little heat against the cool vegetables.