Name: Chicken & Farro Herb Salad
Total time: 1 h
Ingredients: ⅓ cup red-wine vinegar; 1 ½ tablespoons Dijon mustard; 1 small clove garlic, minced; ¾ teaspoon kosher salt; ½ teaspoon ground pepper; ½ cup extra-virgin olive oil; 3 cups water; 1 cup farro; 1 ½ pounds boneless, skinless chicken breast, trimmed; ½ teaspoon kosher salt; ¼ teaspoon ground pepper; 1 fennel bulb, cored and chopped; 1 cup diced carrot; 1 cup chopped seeded English cucumber; ½ cup finely chopped red onion; ¼ cup chopped flat-leaf parsley; ¼ cup fresh basil, very thinly sliced; ¼ cup fresh mint, very thinly sliced; 2 cups arugula, tough stems removed, coarsely chopped; ¼ cup oil-cured black olives, sliced

Directions

Step 1

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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Step 2

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.
Step 3

Toss 1/3 cup of the vinaigrette with the warm farro; let stand until cool.
Step 4

Preheat grill to medium-high.
Step 5

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.
Step 6

Stir fennel, carrot, cucumber, onion, parsley, basil, mint and 1/3 cup vinaigrette into the farro.
Step 7

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

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Tips

Tips

Nutrition Facts