Chicken & Farro Herb Salad

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Chicken & Farro Herb Salad
Rating: 4.83 stars
With tons of fresh herbs, arugula, olives and farro, this healthy chicken salad recipe makes a wonderful potluck platter or healthy dinner. We love the nutty flavor and quick cooking time of farro but other whole grains, such as freekeh, bulgur or couscous, are also good choices.
Joyce Goldstein
total:
1 hr
Servings:
6
Chicken & Farro Herb Salad

Ingredients

Red-Wine Vinaigrette
Salad

Directions

  • To prepare vinaigrette: Whisk vinegar, mustard, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Whisk in oil.

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  • 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.

Tips

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.

Tips

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.)

Nutrition Facts

Serving Size: 1 1/3 cups salad & 3 oz. chicken
Per Serving:
459 calories; protein 28.2g; carbohydrates 31.9g; dietary fiber 5.3g; sugars 4.8g; fat 24.5g; saturated fat 3.7g; cholesterol 62.7mg; vitamin a iu 4562.4IU; vitamin c 12.7mg; folate 38mcg; calcium 86.4mg; iron 2.7mg; magnesium 44.3mg; potassium 529.9mg; sodium 512.6mg; thiamin 0.1mg.
Exchanges:

1 1/2 starch, 1 1/2 vegetable, 3 lean meat, 4 fat

© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 09/20/2021
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