Mediterranean Chicken and Farro Salad.
A BIG, tasty salad
Prep Time15 minutes mins
Cook Time10 minutes mins
Rest/Refrigerate1 hour hr 5 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Main Course, Salad
Cuisine: American, Mediterranean
Servings: 6 Servings
Calories: 640kcal
Salad
- 1 cup dry farro
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives pitted
- 1/4 cup pepperoncini chopped
- 1 ounce can cannelini beans drained + rinsed, 14
- 1 ounce jar marinated artichokes drained, 8
- 8 ounces fresh mozzarella torn OR bocconcini (mozz balls)
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, cook the farro according to package directions and then add the cooked farro to a large bowl. Add the cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes and mozzarella. Gently toss to combine. Add a spoonful or two of the roasted red pepper sauce and toss.
Set your grill, grill pan or skillet to medium-high heat.
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain. Add the chicken to the farro and serve with the remaining roasted red pepper sauce (see below). Garnish the salad with a large handful of arugula. Serve.
Calories: 640kcal | Carbohydrates: 37g | Protein: 38g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 636mg | Potassium: 876mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 43.8mg | Calcium: 252mg | Iron: 3.1mg