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Farro and Grilled Chicken Salad

Prep Time30 minutes
Cook Time20 minutes
Servings: 4

Ingredients

Dressing/marinade

  • ¼ cup lemon juice
  • 2 tablespoon olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tsp sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Salad Ingredients

  • 12` ounces boneless, skinless chicken breast
  • 8 ounces uncooked farro
  • 1 12-14oz can artichoke hearts (rinsed and drained)
  • 4 roma tomatoes (chopped)
  • ¼ cup red onion (minced)
  • 1 cup frozen green peas (thawed)
  • 1 ounce grated Parmesan cheese
  • 2 tablespoon fresh basil leaves (chopped)

Instructions

  • Stir the marinade ingredients together
  • Put the chicken in a dish and pour half the marinade over it. Cover the chicken with plastic wrap and put it in the fridge for 30 minutes. Set the other half of the marinade aside to use as salad dressing.
  • Fire up the grill and cook the chicken until an internal thermometer registers 165 °F
  • Let the chicken rest a few minutes, then cut it up into bite-sized pieces or half-inch strips
  • Prepare the farro according to package instructions, being sugar to omit the salt.
  • Chop up the tomatoes, artichokes and red onion. Toss the vegetables together with the farro, salad dressing, grated parmesan and fresh basil leaves. Top with the grilled chicken.