INGREDIENTS
for the salad:
2 tbsp
olive oil
2 lb
bone-in chicken thighs
salt and pepper,
4 cups
watercress
1 cup
microgreens
1
medium green apple, cored and sliced thin
3
small black radishes, sliced thin
3
mini cucumbers, sliced thin lengthwise
2 cups
cooked farro (my personal preference is for more but you can do either!)
for the "creamy" avocado dressing:
1
small avocado
1/4 cup
lime juice
1/3 cup
Almond Breeze Unsweetened Original almondmilk
2 tbsp
extra virgin olive oil
1 tbsp
white vinegar
1 clove
garlic
1 tsp
honey
salt