Grilled Chicken Salad with Farro and Cherry Tomatoes

Ingredients

• Grilled chicken breast 6 oz
• Farro 1 cup
• Cherry tomatoes 1 cup
• Mixed greens 2 cups
• Olive oil 1 tbsp
• Balsamic vinegar 1 tbsp

Method

1. Cook the Farro. If your farro is not pre-cooked, rinse 1/3 cup dry farro under cold water. In a medium pot, add farro and 1 cup water. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes until tender but chewy. Drain any excess water and set aside to cool slightly.
   Tip: Farro can be cooked in advance and stored in the fridge for up to 3 days.
2. Prepare the Grilled Chicken. If you don’t have pre-grilled chicken, season a 6 oz chicken breast lightly with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for about 6-7 minutes per side until internal temperature reaches 165°F (75°C). Let it rest for 5 minutes, then slice into strips.
   Tip: Resting the chicken keeps it juicy and tender.
3. Prepare the Vegetables. Wash and dry 2 cups of mixed greens thoroughly to avoid soggy salad. Rinse 1 cup cherry tomatoes and slice them in half. Place both in a large salad bowl.
   Tip: Use a salad spinner to dry greens quickly and efficiently.
4. Make the Dressing. In a small bowl, whisk together 1 tablespoon olive oil and 1 tablespoon balsamic vinegar until well combined.
   Tip: Add a pinch of salt and pepper to enhance the dressing flavor if desired.
5. Assemble the Salad. Add the cooked farro and sliced grilled chicken to the bowl with the greens and tomatoes. Drizzle the dressing over the salad. Toss gently to combine all ingredients evenly.
   Tip: Toss gently to avoid bruising the greens.
6. Serve. Transfer the salad to a serving plate or bowl. Enjoy immediately for the freshest taste.
   Tip: Serve with a lemon wedge on the side for an optional fresh citrus boost.

Pro tips

• Cook farro in advance to save time on busy days.
• Rest grilled chicken before slicing to keep it juicy.