Name: Farro Salad with Grilled Chicken
Prep time: 40 min
Total time: 40 min
Ingredients: 1 cup farro; 1.5 cups water; 1.25 pounds boneless, skinless chicken breast; 1 tablespoon extra-virgin olive oil plus 1/4 cup, divided; 1.25 teaspoons kosher salt, divided; 5 tablespoons white-wine vinegar; 1 teaspoon crushed red pepper; 0.5 teaspoon ground pepper; 1 large red bell pepper, coarsely chopped; 2 stalks celery, sliced, plus 1/2 cup packed celery leaves, coarsely chopped; 0.33333334326744 cup thinly sliced red onion; 0.5 cup sliced almonds, toasted

Farro Salad with Grilled Chicken

5.0

(3)

3 Reviews

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.

Liana Krissoff

Updated on June 19, 2020

Prep Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Dairy-Free Egg Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 cup farro
1 ½ cups water
1 ¼ pounds boneless, skinless chicken breast
1 tablespoon extra-virgin olive oil plus 1/4 cup, divided
1 ¼ teaspoons kosher salt, divided
5 tablespoons white-wine vinegar
1 teaspoon crushed red pepper
½ teaspoon ground pepper
1 large red bell pepper, coarsely chopped
2 stalks celery, sliced, plus 1/2 cup packed celery leaves, coarsely chopped
⅓ cup thinly sliced red onion
½ cup sliced almonds, toasted

Directions

Preheat grill to medium-high.
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 (per serving)

378	Calories
19g	Fat
28g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 378
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 5g	17%
Total Sugars 3g
Protein 25g	50%
Total Fat 19g	24%
Saturated Fat 3g	13%
Cholesterol 52mg	17%
Vitamin A 1476IU	30%
Vitamin C 43mg	47%
Folate 32mcg	8%
Sodium 462mg	20%
Calcium 62mg	5%
Iron 2mg	12%
Magnesium 48mg	11%
Potassium 352mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.