The Verde Chop Salad Recipe
When camping, sometimes there’s nothing better than a grilled hotdog and a cold beer!
But, if you’re on the road for an extended trip or prefer healthy eating, there are more options, even when cooking in your RV.
Tricia Leach makes food in the camper like she does at the KYD Cabin, but she creates recipes that don’t use a lot of dishes and can be prepared in a small space or RV kitchen.
The Verde Chop is created with only an Instant Pot and your best knife! This is a great dish for lunch, dinner, leftovers or even preparing the day before for a picnic or hike.
For this dish, Tricia Leach teamed up with Brie Thompson with Olivelle to have it “Olivelle-ized” adding even more flavor with some of Tricia’s favorite Olivelle salts, spices, and flavored olive oil.
Below is the complete recipe and a recipe kit from Ollivelle. Use the promo code KYD2020 to save 10% on your order!
This recipe was made in the Ollivelle kitchen so we had complete access to the Ollivelle favors, but you can substitute with regular olive oil or kosher salt if that’s all you have. For an explosion of flavor, chick the image for the Verde Chop recipe kit and take advantage of the KYD2020 promo code.
Ingredients:
For the Farro:
1 cup Farro
2 cups Water
1 Tbsp Avocado Oil
1 tsp Lime Fresco Sea Salt
1/2 cup Cilantro Stems, finely diced
Zest of 1 Lime
For the Dressing:
1/2 cup Avocado Oil
1/4 cup Jalapeno Lime Balsamic
1 Tbsp Honey
1 Tbsp Garlic Paste
1 Tbsp Sweet Smoked Chili Rub
1 tsp Lime Fresco Sea Salt
For the Chicken:
2 Boneless Skinless Chicken Thighs
2 Tbsp Sweet Smoked Chili Rub
1 Tbsp Lime Fresco Sea Salt
1 Tbsp Avocado Oil
1 Tbsp Jalapeno Lime Balsamic
For the Salad:
1 Red Pepper, chopped
4 Green Onions, sliced
1/4 Red Onion, diced
1 cup Sugar Snap Pears, sliced
1 Jalapeno, chopped (stem and seeds removed)
1 head Cilantro Leaves (about 1 cup)
2 Tbsp fresh Mint leaves, chopped
1/4 cup Crumbled Goat Cheese
1/2 cup Cashews, chopped
Directions:
- In a Pressure Cooker, add the farro, water, avocado oil, and sea salt. Cook on the rice setting. Once done, add the chopped cilantro stems and lime zest. Set aside. Note: if you don’t have a pressure cooker, cook on the stovetop according to package directions.
- While the farro is cooking, chop the veggies.
- In a dressing shaker or mason jar, mix the dressing ingredients together. Taste and add more seasoning if needed.
- To prepare the chicken, season liberally with the rub and sea salt. Heat a large sauté pan over medium-high heat with the avocado oil. Once hot add the chicken and cook 6-7 minutes per side, until cooked throughout. Finish with a drizzle of Jalapeno Lime Balsamic and cook 1 more minute so the balsamic can caramelize. Remove from the heat, chop, and set aside.
- Arrange the Verde Chop by spooning the farro out evenly in a bowl or on a platter. Top with the chopped veggies, goat cheese, and cashews. Finish with chicken and a drizzle of dressing. Enjoy!
We love hearing how KYD recipe work out for you and what you thought! Let us know if the comments below and any substitutes you used. There will be more cooking this season and we’re working hard to complete the cookbook by the fall, but it’s a big project and many recipes!
Looking forward to creating this at home.
Hubs can also make amazing yet easily made meals while tent camping-even bread! I look forward to your cookbook Tricia!
FYI
“1 cup Sugar Snap Pears, sliced”
I believe it is supposed to say Sugar Snap Peas, sliced. I was confused for a minute.
Can’t wait for your cook book!!! And I will try this recipe for sure!!!
I cant wait for your cook book. I’ve been saying I wish you did a cook book and here u are. Can’t wait
Making this ASAP!😊
Can’t wait to see your cookbook! We have been watching you guys for a while and I’m so excited to say that we are about two weeks before our exciting life of full time R.V!
Jalapeño Lime Balsamic Vinegar is one of my favorite vinegars, and to watch a recipe that actually called for that was so exciting! I will definitely make this and thanks for fun times. BTW: JLBV makes the most amazing chicken marinade all by itself. Love it!
I can not wait to try this recipe! After the big sky salad episode, I ordered the ingredients from Olivelle and fell in love!
Sugar snap pears?
Can’t say that I’ve ever heard of them.
Love your adventures, keep them coming.
Ha, i thought same thing –
I think its a typo & should be sugar snap peas – but I’m gonna re watch the video to make sure 🙂
This makes my mouth water and I love your information on Bozeman. Sound like a place I would like to live as well.
Thanks for keeping up the posts.
I would like additional recipes using some of the specialty ingredients because I will buy the ingredients and not have other uses and then those ingredients sit. I’m not a creative cook.
Thank you for the recipe! Can’t wait for the cookbook. Please share your Brushetta recipe!
We need a printable version!
I agree… please make a printable version
If you select print, then change to save as PDF, then select pages 3-4 then save, then print the PDF – that will work plus you save a copy to your favorite recipes.
This sounds amazing! I can not wait to try it! Please post more of your recipes! I would love to know how you plan your meals and organize your pantry/fridge.
@themaplesadventure
I am going to have to try this. I can’t wait for your cookbook. Hope you post more of your recipes. I put aside a special time on Sunday night to watch your YouTube videos. Hope to see you on the road next year when we will start traveling more and hopefully not worry about the virus.
Can’t wait to get your cookbook!!!
I don’t see a link to buy the kit? Can’t wait for your cookbook, you have inspired me!
Never mind, I found it. 😊
Looks delicious! I love Lime so i look forwars tomteying this.
Cannot wait for your cookbook!
Wow! I am so inspired! I have never done this before, but I went right to the Olivelle website and ordered the kit for this recipe to make in a couple of weeks when we go camping locally and are having friends over to our campsite for dinner. I’m certain it will be delicious and that the kit will be a great addition to my pantry for a variety of recipes. Great job on this latest video! I just found it to be so inspiring and uplifting. Thanks for doing the videos and sharing your adventures!
This looks great!! Can’t wait for cookbook! Bought some oil and balsamic from O!!
We just made this on our current camping adventure. Absolutely amazing! (Our presentation doesn’t quite match Tricia’s, LOL)
Love following the KYD adventures. Thanks for sharing this recipe!
We are camping in Scotch Creek BC on Shuswap Lake. I couldn’t find the Farro in the grocery store so I used long grain brown rice. And had to add Lime juice to my Balsamic. Even with these substitutes it was so delicious and a big hit! Hope to make it right one day soon. 😉
This looks fabulous!
Thank you for the recipe! Definitely plan on making this dish and I look forward to your cookbook.
Made it tonight. Family loved it. Mint is the secret weapon!
I just made this. My picky family LOVED it! So, so good! I can’t wait for the cookbook!
Made this tonight. It was great! Very easy to make. Looking forward to your cookbook now.
Omg I just made this for lunch (using fresh snap peas from our garden) and it’s AMAZING! I was nervous the jalapeño would be too spicy but it’s just perfect. We didn’t have any farro so I used quinoa instead. So so good. Tricia I can’t wait for your cookbook!
Us too! I made this for dinner and my family loved it! It has some wonderful textures and is delicious! I ended up using a mixed grain because I couldn’t get farro either. It turned out delicious! It’s very filling, we will have enough left over for lunch tomorrow.
Made this and OMG!!! Great flavor and so easy. Can’t wait for the cookbook. I’m also now addicted to Olivelle.
We just returned from a trip out west and were in Littleton, Co when y’all were heading to Ouray. Then we went to Yellowstone, Tetons, and Jackson Hole June 12-26 and saw that y’all were heading that way. It seems like we almost crossed paths. Hubby worked at the home office in Littleton while we camped at Chatfield and Cherry Creek State parks. Ready for more traveling. I’m retired but he is not. Excited to make this recipe and I ordered the ingredients from Olivelle.
I made this salad last night and it was so good. Not finding some of the ingredients did not deter me. I made my own. However, the prep time was alarming. It took me almost 2 hours. Maybe I’m too meticulous but I thought I’d never be done chopping and slicing. The end result was a “10”. Delicious!
This salad looked so good I had to try it. I used what I had so the ingredients were a little different but so easy to mix and match flavors with such an easy base. I used garlic flavored Quinoa and brown rice, chicken red onion green onion feta zuccini black beans and similar seasoning It was just as tasty!!!! Hurry with the cookbook!!! Super excited 🙂
Sugar snap pears sounds delicious! And I’m guessing you meant peas? Can’t wait to make this!
This may be my favorite recipe I’ve ever made–and eaten! Scrumptious! Next time I make it, I will move step 4 (chicken) up to 2 so I can chop while farro AND chicken are cooking and save time. Took me about 1:15-1:30 start to finish, and I am a slow chopper. I cannot wait until you publish your cookbook!
How many does this recipe feed? I wasn’t sure since it just calls for 2 chicken thighs…
It’s a reasonable 4 servings.
I thought the same thing, so I doubled it. It was more than we needed. So good though, I don’t mind leftovers!
I made this tonight. It was so good. Loved all the flavors. I did substitute chicken breasts for the chicken thighs. I also ordered the ingredients kit from olivelle, Everything was wonderful and easy to use. We loved it and I’ll make it again. Can’t wait for the cookbook and or the next great recipe!
I substituted Quinoa for the Farro as that’s what I had in my pantry. I have an aversion to Cilantro so used Parsley. It was tasty!
I live in BC, Canada and I’m unable to get any Ollivelle products. Are there any others you would recommend – or substitutions?
Thanks in advance!
I have made this recipe twice so far! It’s definitely a favorite! I can’t wait for the cookbook!!!
Can’t wait for the cookbook, but u really need to do a workout stream! U look awesome! Big fan of y’all! And of course, I LOVE CHARLIE!!!
Great Recipe! Made it for Father’s Day and it was a smash hit!
I know that this may be a silly question but how many servings are provided with this recipe? Would like to know so I can adjust for 2 people.
Just wanted to say I love this dish and I have made this many times, it’s always a hit. Thanks Trish for introducing me to Einkorn/Faro, I now put it in soups and many other dishes.
I wanted to say that instead of mint, Trader Joe’s makes a goat cheese rolled in herbs that works really well in this. Also, I use arugula as a filler to make this more salad like. The spiciness of the arugula adds an extra depth of flavor and you can reduce the amount of onion so it’s a little milder in that respect. Also love the Olivelle spices, oils and vinegars I have reordered them many times and gifted them to friends. 🙂