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Enjoy the flavors of the season with this summer farro salad. This dish is also great with wheat or rye berries instead of farro: skip the toasting step and cook in a pot of simmering water until tender, about 50 minutes. If your celery doesn't have any leaves on it, substitute fresh parsley instead.

Source: EatingWell Magazine, June 2020

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Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.

  • Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.

  • Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.

  • Just before serving, sprinkle with almonds.

Tips

To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.

Nutrition Facts

1 cup
378 calories; protein 25.2g; carbohydrates 28.3g; dietary fiber 4.7g; sugars 3.3g; fat 18.9g; saturated fat 2.6g; cholesterol 52.2mg; vitamin a iu 1475.9IU; vitamin c 42.7mg; folate 32.4mcg; calcium 61.5mg; iron 2.1mg; magnesium 47.8mg; potassium 351.9mg; sodium 462.3mg.
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