Mediterranean Chicken and Farro Salad
Ingredients
The Chicken
-
¼
cup
olive oil
-
4
cloves
garlic, minced or grated
-
1
tablespoon
fresh chopped oregano
-
2
teaspoons
smoked paprika
-
½
teaspoon
crushed red pepper flakes
-
2
juices
lemons
-
1½
pounds
boneless skinless chicken breast or tenders
The Salad
-
1
cup
dry farro
-
1
cup
cherry tomatoes, halved
-
½
cup
kalamata olives, pitted
-
¼
cup
pepperoncini, chopped
-
1
can
cannelini beans, drained and rinsed (14 ounces)
-
1
jar
marinated artichokes, drained (8 ounces)
-
8
ounces
fresh mozzarella, torn or bocconcini
Roasted Red Pepper Sauce
-
1
jar
roasted red peppers (16 ounces) or 2 roasted red peppers
-
½
cup
oil packed sun-dried tomatoes
-
2
cloves
garlic
-
1
teaspoon
kosher salt
-
¼
cup
toasted almonds or pine nuts
Instructions
- Combine chicken ingredients in a zip-top bag, seal, and chill for at least 1 hour.
- Cook farro according to package directions and add to a large bowl.
- Mix in cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes, and mozzarella.
- Toss with roasted red pepper sauce.
- Grill the chicken over medium-high heat until cooked through, about 10 to 12 minutes.
- Let chicken rest for 5 minutes, then slice and add to the salad.
- Serve with remaining roasted red pepper sauce and garnish with arugula.
Nutrition Facts (estimated)
Servings
6
Calories
640
Total fat
30g
Total carbohydrates
50g
Total protein
40g
Sodium
600mg
Cholesterol
100mg
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