Chicken, Farro, and Vegetable Salad with Lemon Vinaigrette

By GadgetGirl

Grilling the chicken and vegetables gives this healthy and hearty salad a smoky, sweet flavor. If you prefer, substitute sliced celery for fennel and pearl barley or wheat berries for farro.

Ingredients

• 4 skinned and boned chicken breasts, trimmed
• Lemon Vinaigrette, divided
• 1 cup uncooked farro
• 2 1/4 teaspoons kosher salt, divided
• 2 garlic cloves, peeled
• 3/4 teaspoon black pepper, divided
• 1/2 red onion, cut into wedges
• 1 fennel bulb, thinly sliced
• 10 sweet mini peppers, halved and seeded
• 1 1/2 teaspoons olive oil
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/3 cup torn fresh basil leaves
• 1 tablespoon fresh thyme leaves
• Lemon Vinaigrette
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 small garlic clove, pressed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

Details

Servings 6
Cooking time 90mins
Adapted from southernliving.com

Preparation

Step 1

1. Place chicken and 1/4 cup Lemon Vinaigrette in a 1-gal. zip-top plastic freezer bag. Seal and turn to coat. Chill 30 minutes. (Reserve and chill remaining vinaigrette.)

2. Meanwhile, cook farro according to package directions, adding 1 tsp. salt and 2 garlic cloves before bringing to a boil. Drain and rinse; discard garlic, and transfer farro to a large bowl.

3. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade in bag. Sprinkle chicken with 1/4 tsp. each salt and black pepper. Grill chicken, covered with grill lid, 4 to 5 minutes on each side or until done. Transfer to a platter; cover with foil.

4. Toss together onion, next 3 ingredients, and remaining 1 tsp. salt and 1/2 tsp. black pepper. Place vegetables in a large grill basket, and grill, covered with grill lid, 10 to 12 minutes or until vegetables start to char and soften, stirring and turning every 2 minutes. Transfer vegetables to bowl, and cover with foil.

5. Coarsely chop chicken; toss with farro, vegetables, parsley, basil, thyme, and 1/4 cup chilled reserved Lemon Vinaigrette. Season with salt and pepper, and serve with remaining vinaigrette.

Lemon Vinaigrette
Whisk together first 8 ingredients; add oil in a slow stream, whisking constantly until smooth.