A vibrant salad combining tender farro, juicy chicken, crisp spring vegetables, and zesty lemon vinaigrette.
# What You’ll Use:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - ½ teaspoon salt
→ Protein
04 - 2 boneless, skinless chicken breasts (approximately 10 oz total)
05 - 1 tablespoon olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Vegetables
08 - 1 cup fresh or frozen peas
09 - 1 bunch (approximately 8 oz) asparagus, trimmed and cut into 1-inch pieces
10 - 2 cups baby arugula or spinach
→ Lemon Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
17 - 1 teaspoon finely grated lemon zest
→ Garnish
18 - ¼ cup crumbled feta cheese, optional
19 - 2 tablespoons chopped fresh herbs (parsley, mint, or chives)
# How-To:
01 - In a medium saucepan, bring 3 cups water and ½ teaspoon salt to a boil. Add 1 cup rinsed farro, reduce heat to low, and simmer uncovered for 20 to 25 minutes until tender. Drain thoroughly and set aside to cool slightly.
02 - While farro cooks, rub chicken breasts with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Bring a pot of salted water to a boil. Add trimmed asparagus pieces and peas; cook for 2 minutes until bright green and just tender. Drain and rinse under cold running water to stop the cooking process.
04 - In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 teaspoon finely grated lemon zest until emulsified.
05 - In a large mixing bowl, combine cooked farro, sliced chicken, blanched asparagus, peas, and 2 cups baby arugula or spinach. Drizzle with prepared vinaigrette and toss gently to coat all components evenly.
06 - Divide salad among individual plates. Sprinkle with ¼ cup crumbled feta cheese and 2 tablespoons fresh herbs if desired. Serve warm or at room temperature.
