Italian Farro Salad with Chicken Recipe

Cacio e Pepe Vinaigrette (Giada’s recipe)

1. In a small pan with some oil, cook shallots for 3 minutes. Remove from heat and let cool.
2. In a mason jar, add all ingredients then screw on lid and shake until emulsified.

Italian Farro Salad with Chicken

1. Preheat air fryer to 380ºF.
2. Add flour, eggs, and panko into separate shallow bowls. Season panko with garlic powder, basil, oregano, crushed red pepper, salt, and pepper to taste. Working one breast a time, dredge chicken in flour, then egg, then panko, coating completely.
3. Cook chicken in air fryer for 12 minutes total, flipping halfway. Once cooked through, remove from heat and set aside until ready to serve. When ready to serve, slice into strips.
4. In a small pan, heat oil over medium heat, then add tomatoes, salt, and pepper to taste. Cook until tomatoes are blistered. Add garlic and cook for 1-2 minutes. Remove from heat and set aside.
5. In a large bowl, mix together 4 oz arugula, 1 cup farro, and vinaigrette to taste.
6. In an individual salad bowl, add arugula mixture, then top one half with fennel and tomatoes. On the other half add chicken strips and top with poached egg. Repeat with second bowl. Serve immediately.