Mediterranean Chicken & Farro Salad

Ingredients

• 1/2 lb chicken breast boneless skinles

  Substitute: Canned chickpeas

• 1/2 cup farro

  Substitute: Quinoa

• 1/4, thinly sliced onion red

  Substitute: Scallions

• 1/2, juiced lemon

  Substitute: Red wine vinegar

• 1/4 cup, halved olives kalamata

  Substitute: Artichoke hearts

• 1/4 tsp salt

  Substitute: Sea salt

• 1/4 tsp pepper

  Substitute: Dried oregano

• 2 tbsp olive oil

  Substitute: Avocado oil

• 1 cup water

  Substitute: Vegetable broth

Equipment Needed

• • Medium skillet
• • Small saucepan
• • Mixing bowl
• • Measuring cups and spoons

Instructions

1. 1

   Rinse the farro in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents it from being sticky.

   ⏱️ 2 minutes

   Technique: rinsing

2. 2

   In a small saucepan, combine farro and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the farro is tender and the water is absorbed.

   ⏱️ 17 minutes

   Technique: boiling, simmering

3. 3

   While the farro cooks, season (add salt, pepper or any seasoning) the chicken breast with salt and pepper.

   ⏱️ 1 minute

   Technique: seasoning

4. 4

   Heat 1 tbsp of olive oil in a skillet over medium heat. Cook the chicken breast for 6-8 minutes per side, or until cooked through (internal temp of 165F). Use a meat thermometer to verify. Let rest for 5 minutes then slice into thin strips.

   ⏱️ 13 minutes

   Technique: sautéing

5. 5

   In a large mixing bowl, combine the cooked farro, sliced chicken, red onion, and olives.

   ⏱️ 2 minutes

   Technique: combining

6. 6

   In a small bowl, whisk (beat quickly with a fork) together the remaining 1 tbsp olive oil, lemon juice, salt, and pepper to make the dressing.

   ⏱️ 2 minutes

   Technique: whisking

7. 7

   Pour the dressing over the farro mixture and toss (mix gently) to combine. Serve immediately or chill for later.

   ⏱️ 1 minute

   Technique: tossing