Greek Chicken and Farro Salad
Farro salad with Greek chicken is a famous recipe with salad for the breakfast to eat for many other benefits in it by the life time sensational nutrients also.
- 6 oz. (1 1/4 c.) 10-minute farro
- 2 tbsp. olive oil
- 1/2 small red onion, thinly sliced
- 4 tbsp. fresh lemon juice (from 1 juicy lemon)
- Kosher salt and pepper
- 12 oz. boneless skinless chicken breasts, sliced 1/2″ thick
- 1/4 c. fresh dill, chopped
- 8 oz. Grape tomatoes, halved
- 1/2 seedless cucumber, cut into 1/2″ pieces
- 3 oz. baby arugula (about 3 cups)
- 1 small avocado, diced
- 3 oz. Feta, crumbled
- Bring a pot of water to a boil and cook the farro according to package directions; drain, transfer to a large bowl and toss with 1 tablespoon oil.
- Meanwhile, make the pickled onions. In a small bowl, toss the onion with 2 tablespoons lemon juice and a pinch of salt. Let sit, tossing twice, for at least 10 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1⁄4 teaspoon each salt and pepper and cook until golden brown and cooked through, 8 to 10 minutes.
- Remove the pan from the heat and add the remaining 2 tablespoons lemon juice, scraping up any brown bits from the bottom of the pan.
- Add the chicken and any juices to the farro along with the dill, tomatoes, cucumber, and onions (and their juices) and toss to combine. Fold in the arugula, avocado, and feta.
Tip for the taste
Check if your lemon is full of juice by giving it a light squeeze. Lemons with lots of juice tend to feel heavy for their size and have a thinner rind, which gives a little when you press them. For your carbs, farro is a nutty-tasting ancient grain with more chew, protein, and fiber than brown rice. Like all ancient grains, they are unprocessed, making them full of nutrients. Cook it just like you would pasta, then use in place of rice, couscous, quinoa, or orzo..