Mediterranean Farro Chicken Salad With Balsamic Vinaigrette
Ingredients
- 1 lb. Organic Chicken Breast
- 2 cups cooked farro grains
- 3 tablespoons Balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon shallots , finely minced
- 3/4 teaspoon kosher sea salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup Organic olive oil
- 1 tablespoon garlic, minced
- 1 cup artichoke hearts , quartered
- 1/2 cup sun dried tomatoes, cut super small
- 1/2 cup kalamata olives , cut super small
- ½ cup red onion (optional)
- 2 cups cucumber, (peeled, seeded, & diced)
Directions
1) Preheat the oven to 450 F. Put the chicken breasts in a baking dish, depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 15-18 minutes.
2) Prepare farro per package directions. Combine with water in a pot and bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid.
3) While farro is cooking, prepare the dressing. In a small bowl, whisk together the vinegar, mustard, shallots, garlic, salt, and pepper. Continue to whisk while slowly adding the olive oil until the vinaigrette is well combined.
4) Place the farro in a large bowl, add the artichoke hearts, sun dried tomatoes, and olives. Pour the vinaigrette over the farro mixture and stir well. Dice the chicken into small pieces and divide it 4 ways with the farro salad mixture.