by cookwithsusan
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cookwithsusan's Notes:
2 Small organic zucchini, skin on, grated Ask a question about this ingredient
1 Small organic yellow squash, skin on, grated Ask a question about this ingredient
1 Small organic carrot, grated Ask a question about this ingredient
2 cups Roasted, skinless chicken breast, diced Ask a question about this ingredient
1/2 Small white onion, finely chopped Ask a question about this ingredient
3 tablespoons Mayonnaise Ask a question about this ingredient
1/2 teaspoon Freshly squeezed lemon juice Ask a question about this ingredient
1/2 teaspoon Kosher salt Ask a question about this ingredient
1 tablespoon Rice wine vinegar Ask a question about this ingredient
1/2 teaspoon Sugar Ask a question about this ingredient
1/2 teaspoon Fresh tarragon, finely chopped Ask a question about this ingredient
1/4 teaspoon Fresh lemon thyme, chopped Ask a question about this ingredient
1 teaspoon Fresh chives, finely chopped Ask a question about this ingredient
1/2 teaspoon Garlic, minced Ask a question about this ingredient
1/4 cup Fresh blueberries Ask a question about this ingredient
Fresh chives for garnish Ask a question about this ingredient
In a medium-sized bowl, place grated zucchini, yellow squash and carrot, chicken, and onion.
Ask a question about this stepIn a small bowl, whisk mayonnaise, lemon juice, salt, rice wine vinegar, sugar, herbs and garlic until blended.
Ask a question about this stepTop salad with dressing, and then gently mix. Chill for at least 1 hour before serving. Just before serving, add blueberries and again gently toss. Garnish with chives.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
