Farro Salad with Chicken
Some weeks, I barely have time to think about what’s for dinner, but that doesn’t mean I don’t want something delicious, fresh, and nourishing on the table. That’s where farro has become my new pantry hero. This hearty, nutty grain is not only satisfying, but it’s also perfect for meal prep and building quick grain bowls that don’t feel boring.
This particular bowl came together on one of those busy nights, and it was so good I had to share. The farro provided a warm, chewy base, the chicken added protein, and a handful of veggies brought it all together. To top it off, I whisked together my favorite Makoto ginger dressing with some Greek yogurt, which turned it into a restaurant-worthy meal in minutes.
Ingredients
1 cup measured dry Semi-Pearled Farro Grains (I used Trentasette found on The Mediterranean Dish’s shop)
Chicken cut of choice, about 1 lb (I used chicken breast)
Fresh Greens (I used a mix of spinach and arugula)
1-2 tbs Olive Oil, salt, pepper, spices, bullion flavor of choice
Spices: granulated garlic, paprika, onion powder
Makoto ginger dressing (usually found in the refrigerated section of produce aisle)
Greek yogurt
1/2 cucumber
A few cherry tomatoes
Prep the Farro (the night before dinner is planned)
Rinse the farro in a strainer, and place in an airtight container with about 3 cups of water. Make sure the farro is fully covered. Let it chill overnight.
After soaking overnight, when ready to make dinner, drain and rinse the farro and prepare to cook the farro pasta-style.
Add water in a pot, add salt and bullion of choice, and boil. Once boiling, add the farro, let it boil again and cook about 12 minutes.
Strain the farro, and set aside to cool.
Note: This amount serves 4, but if you’re serving 2, I refrigerate the remaining amount for use in another recipe.
Prep the Salad
Grab a few large bowls, add in a few handfuls each of spinach and arugula (or lettuce of choice)
If the farro has cooled, go ahead and add 1/4 of the cooked amount to each bowl on top of the salad mix.
Prep the Dressing
Mix 2 tablespoons of Makoto ginger dressing with a few heaping spoonfuls of Greek yogurt, to taste. Mix well and add to the salad.
Toss the salad with 2 forks to combine.
Prep & Cook the Chicken
Dry the chicken with paper towels. Prepare your area with the spices, salt, pepper, a shallow dish or pan for seasoning, knife and a cutting board.
(Typically, I use a separate cutting board marked for use only for poultry.)
Trim the fat. Butterfly the chicken if it makes sense with your cut of choice (cut in half horizontally to cutting board.)
Prepare your pan (and have a lid ready) so it is hot. I use stainless steel, and test if it is ready when a few droplets of water float across the surface)
Place the cutlets in the shallow dish or pan, and season both sides with salt, pepper, and spices.
Add olive oil to the pan. Add the chicken cutlets so they don’t overlap. Sear for 1 minute each side.
Next, cover the pan and set to the lowest heat setting. Absolutely do not lift the lid to check the chicken during this time. Let cook for 10 minnutes.
After 10 minutes are up, turn the burner off, and leave the chicken for another 5 minutes. Do not lift the lid!
Remove the cooked chicken from the pan and move to a clean cutting board. Allow to cool for about 5 minutes before cutting into it.
Top the salad with your chicken, slices of cucumber, tomatoes, and enjoy!
