Greek Farro Salad with Chicken Recipe

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This Greek Farro Salad with Chicken should be fed to every kid and adult kid that still cries about their veggies. And if they don’t like it, drive far out into the countryside and abandon them. They’ll learn to love plants REAL quick. Seriously though—we get it if this or that ingredient isn’t your favorite, or you’re allergic to it, or your dad forced you to eat your weight in broccoli one time—but what’s up with arbitrarily HATING certain ingredients? It’s not like you got blackout drunk off of arugula once in college and now just the smell of it makes you gag. This salad is your cure-all. It serves up straightforward flavors, but it’s their bright and sweet and salty combination that makes this the ultimate comeback salad. And if you still don’t like it, I wish you well on your 20-mile hike back to civilization.

PREP TIME

20 mins

COOK TIME

30 mins

SERVINGS

2

Ingredients

Greek Farro Salad with Chicken

  • 1 cup farro, rinsed
  • 1 chicken breast
  • 1 pkg McCormick Garlic, Herb & Wine marinade mix
  • 3/4 English cucumber, sliced
  • 12 oz jar roasted red peppers, diced
  • 1/2 cup Kalamata olives, pitted and diced
  • 16 oz jar pickled sliced beets, diced
  • 5 oz arugula
  • 4 oz feta cheese, freshly crumbled
  • Italian dressing to taste

Greek Farro Salad with Chicken in a large serving dish

COOKING INSTRUCTIONS:
Greek Farro Salad with Chicken

Greek Farro Salad with Chicken

  1. In a small pot, boil farro per package instructions. Remove from heat and drain. Set aside.
  2. Using the smooth side of a meat tenderizer, pound chicken breasts until each has obtained an even thickness. Place chicken in a ziploc bag and add in the contents of marinade packet. Per package instructions, add in oil, vinegar and water. Mix until blended . Place chicken in refrigerator to marinade for 20 minutes minimum.
  3. Preheat grill to high. Grill chicken for 6-7 minutes per side . Remove from grill and allow to rest for 5 minutes. Slice chicken in thin strips against the grain.
  4. In a large bowl make a bed of arugula. Add 1 1/2 cups of cooked farro on top. Working in sections, add cucumber, red pepper, beets, olives and feta. Place grilled chicken on top and finish with Italian dressing. Enjoy!

PAIRINGS:
Greek Farro Salad with Chicken

Sauvignon Blanc

Prosecco

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