Recipe Image

Middle Eastern Salad Bowls with Farro & Chicken

  • 10 m
  • 20 m
Carolyn A. Hodges, R.D.
“We're pairing two Trader Joe's fan-favorite products—the Middle-Eastern Balela salad with beans and spices and 10 Minute Farro—to add protein, fiber and satisfying texture to these high-protein lunch bowls. To cut down on prep time, we're also using preseasoned grilled chicken breasts from the refrigerated section, bottled balsamic vinaigrette and a few other ready-to-use ingredients you can find at Trader Joe's to make these quick and easy meal-prep lunches.”

Ingredients

    • ½ cup Trader Joe's 10 Minute Farro
    • 1 (8 ounce) container Trader Joe's Balela
    • ½ cup Trader Joe's Balsamic Vinaigrette
    • 1 (5 ounce) package Trader Joe's Organic Baby Spinach
    • 1 (12 ounce) package Trader Joe's Grilled Lemon Pepper Chicken Breast, sliced
    • ¼ cup Trader Joe's Crumbled Feta Cheese with Mediterranean Herbs

Directions

  • 1 Prepare farro in the microwave according to package directions. Allow to cool for 5 minutes, then transfer to a bowl and mix in the balela; set aside.
  • 2 Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.
  • 3 Divide spinach among 4 single-serving lidded containers. Top each with one-fourth of the farro-balela mixture, one-fourth of the sliced chicken breast and 2 tablespoons feta. Seal the containers and refrigerate for up to 4 days. Dress with vinaigrette just before serving.
  • To make ahead: Refrigerate for up to 4 days.
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