Chicken & Farro Herb Salad
To prepare vinaigrette: Whisk vinegar, mustard, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Whisk in oil.Advertisement
To prepare salad: Bring water to a boil in a medium saucepan. Add farro, reduce heat to low, cover and simmer until just tender, 15 to 25 minutes. Drain; transfer the farro to a large bowl.
Toss 1/3 cup of the vinaigrette with the warm farro; let stand until cool.
Preheat grill to medium-high.
Sprinkle chicken with salt and pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until cooked through, 12 to 16 minutes. Let cool 5 minutes and slice.
Stir fennel, carrot, cucumber, onion, parsley, basil, mint and 1/3 cup vinaigrette into the farro.
Just before serving, stir arugula into the farro mixture. Serve topped with the chicken and olives, drizzled with the remaining vinaigrette.
Make Ahead Tip: Prepare through Step 3; refrigerate the dressed farro and the remaining vinaigrette in separate containers for up to 2 days. Bring to room temperature before finishing the salad.
Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
1 1/2 starch, 1 1/2 vegetable, 3 lean meat, 4 fat