The warm weather has finally arrived. To celebrate I tossed up this chicken salad with farro. It keeps good in the refrigerator and is best eaten just warm or cold, which is perfect for this time of year. It's also great to pack in my lunch. This chicken is marinated and the salad is tossed in my Greek dressing, but you could also use your favorite bottled dressing in place of mine.
Chicken Farro Salad
1 pound skinless boneless chicken breasts
2 cups chopped romaine lettuce
1 1/3 cup Greek salad dressing
1 cup semipearled farro
1/4 cup moist dried tomatoes, chopped
1/4 cup sliced toasted almonds
2 cloves garlic, minced
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
zest of one lemon
Marinate the chicken in 1 cup of Greek dressing for at least two hours. Grill chicken and cut into bit size pieces. Chop dried tomatoes and mix in bowl with almonds, garlic, pepper, seasonings, lemon zest and chicken. Set aside. In a saucepan, bring two cups of water with 1/2 teaspoon salt to boil and add farro. Cover and turn down to low to simmer for about 20 minutes. Farro should be chewy when done. Drain excess water if any, and toss into chicken mixture. Add 1/3 cup Greek dressing and chopped Romaine lettuce. Serve warm. Garnish with feta cheese.
1 1/2 cups extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh squeezed lemon juice
1/4 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon dried Turkish oregano
Combine ingredients in a jar and shake thoroughly. Allow the dressing to sit at least a day before using.
Print This Recipe