Mediterranean Chicken and Farro Salad

By Shawn

Ingredients

• CHICKEN
• 1/4 cup olive oil
• 4 cloves garlic minced or grated
• 1 tablespoon fresh chopped oregano
• 2 teaspoons smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• juice of 2 lemons
• 1 1/2 pounds boneless skinless chicken breast or tenders
• SALAD
• 1 cup dry farro
• 1 cup cherry tomatoes halved
• 1/2 cup kalamata olives pitted
• 1/4 cup pepperoncini chopped
• 1 ounce can cannelini beans drained + rinsed, 14
• 1 ounce jar marinated artichokes drained, 8
• 8 ounces fresh mozzarella torn OR bocconcini (mozz balls)
• ROASTED RED PEPPER SAUCE
• 1 ounce jar roasted red peppers 16, or 2 roasted red peppers
• 1/2 cup oil packed sun-dried tomatoes
• 2 cloves garlic
• 1 teaspoon kosher salt
• 1/4 cup toasted almonds or pine nuts

Details

Servings 4
Adapted from halfbakedharvest.com

Preparation

Step 1

In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, cook the farro according to package directions and then add the cooked farro to a large bowl. Add the cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes and mozzarella. Gently toss to combine. Add a spoonful or two of the roasted red pepper sauce and toss.
Set your grill, grill pan or skillet to medium-high heat.
Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain. Add the chicken to the farro and serve with the remaining roasted red pepper sauce (see below). Garnish the salad with a large handful of arugula. Serve.
ROASTED RED PEPPER SAUCE
Combine all the ingredients in a blender or food processor. Add 3 tablespoons of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth. Store in a glass jar in the fridge for up to one week.