halfbakedharvest3.9
Mediterranean Chicken and Farro Salad.
A BIG, tasty salad
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●cutting board
- ●blender
- ●food processor
📝 Preparation Steps
1
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least ⏱️ 1 hour or up to ⏱️ 12 hours.
2
Meanwhile, cook the farro according to package directions and then add the cooked farro to a large bowl. Add the cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes and mozzarella. Gently toss to combine. Add a spoonful or two of the roasted red pepper sauce and toss.
dry farro1 cupcherry tomatoes (halved)1 cupfresh mozzarella (torn OR bocconcini (mozz balls))8 ounces
3
Set your grill, grill pan or skillet to medium-high heat.
4
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to ⏱️ 12 minutes total. Transfer to a cutting board and allow to rest ⏱️ 5 minutes, then slice into thin strips against the grain. Add the chicken to the farro and serve with the remaining roasted red pepper sauce (see below). Garnish the salad with a large handful of arugula. Serve.
dry farro1 cup
5
Roasted Red Pepper Sauce
6
Combine all the ingredients in a blender or food processor. Add 3 tablespoons of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth. Store in a glass jar in the fridge for up to one week.
Nutrition Facts
calories
640 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
8 g
sugar Content
2 g
sodium Content
636 mg
protein Content
38 g
cholesterol Content
102 mg
carbohydrate Content
37 g
saturated Fat Content
7 g
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