Chicken & Farro Herb Salad

By KeyIngredient

Ingredients

• Red-Wine Vinaigrette
• 1/3 1/3 1/3 cup red-wine vinegar
• 1 1/2 1 1/2 1/2 tablespoons Dijon mustard
• 1 1 clove 1 small clove garlic, minced
• 3/4 3/4 3/4 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon ground pepper
• 1/2 1/2 1/2 cup extra-virgin olive oil
• Salad
• 3 3 3 cups water
• 1 1 1 cup farro
• 1 1/2 1 1/2 1/2 pounds boneless, skinless chicken breast, trimmed
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon ground pepper
• 1 1 1 fennel bulb, cored and chopped
• 1 1 1 cup diced carrot
• 1 1 1 cup chopped seeded English cucumber
• 1/2 1/2 1/2 cup finely chopped red onion
• 1/4 1/4 1/4 cup chopped flat-leaf parsley
• 1/4 1/4 1/4 cup fresh basil, very thinly sliced
• 1/4 1/4 1/4 cup fresh mint, very thinly sliced
• 2 2 2 cups arugula, tough stems removed, coarsely chopped
• 1/4 1/4 1/4 cup oil-cured black olives, sliced

Details

Adapted from eatingwell.com

Preparation

Step 1

Directions
1
To prepare vinaigrette: Whisk vinegar, mustard, garlic, ¾ teaspoon salt and ½ teaspoon pepper in a medium bowl. Whisk in oil.
2
To prepare salad: Bring water to a boil in a medium saucepan. Add farro, reduce heat to low, cover and simmer until just tender, 15 to 25 minutes. Drain; transfer the farro to a large bowl.
3
Toss ⅓ cup of the vinaigrette with the warm farro; let stand until cool.
4
Preheat grill to medium-high.
5
Sprinkle chicken with salt and pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until cooked through, 12 to 16 minutes. Let cool 5 minutes and slice.
6
Stir fennel, carrot, cucumber, onion, parsley, basil, mint and ⅓ cup vinaigrette into the farro.
7
Just before serving, stir arugula into the farro mixture. Serve topped with the chicken and olives, drizzled with the remaining vinaigrette.
Make Ahead Tip: Prepare through Step 3; refrigerate the dressed farro and the remaining vinaigrette in separate containers for up to 2 days. Bring to room temperature before finishing the salad.
Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)