Herbed Chicken & Farro Caprese
1 hour
Serves: 4
There are lots of choices for sturdy nutritious whole grains that make nice main dish salads, but rustic farro is a fun option. It holds up well after cooking, rivaling pasta, rice, or barley as a great go-to ingredient for quick or do-ahead dishes.
Ingredients
- SALAD
- 1 cup semi-pearled farro
- 1 tablespoon olive oil
- 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs, cut into chunks
- 4 cloves garlic, finely chopped
- Coarse salt and freshly ground pepper to taste
- 1-1/2 cups red or yellow cherry tomatoes, halved
- 1 cup (4 ounces) fresh mozzarella pearls
- 1/4 cup finely chopped mixed fresh herbs (basil, oregano and/or mint)
- DRESSING
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
Instructions
- Bring 2 quarts of salted water to boil; add farro and cook 20 to 30 minutes or just until tender. Drain and rinse with cool water. Drain well; place in large serving bowl.
- Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken and garlic; season with salt and pepper. Cook, stirring occasionally, about 8 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Cool for a few minutes, then spoon into bowl with cooked farro; add tomatoes, cheese, and herbs.
- Whisk dressing ingredients together in small bowl. Pour over chicken and farro mixture; gently toss salad until coated with dressing. Season with salt and pepper.