Grilled Chicken & Farro Salad
Prep Time:
Cook Time:
Serves:
Serves 4
Ingredients
1 cup uncooked farro | 1 pound boneless breast of chicken | 2 ears of corn on the cob | 1 large zucchini, cut lengthwise into quarters | 1 large yellow summer squash, cut lengthwise into quarters | ½ cup extra virgin olive oil, plus more for brushing | 1/3 cup fresh squeezed lime juice (3 limes), plus more for chicken | 1 Tablespoon finely minced shallots | 2 teaspoons Dijon mustard | ½ teaspoon honey | 2 teaspoons chopped fresh oregano | 2 cups baby arugula | ½ cup goat cheese crumbles | Kosher salt and pepper to taste
Preparation
1. Cook farro in boiling water until just tender, about 15-20 minutes. | 2. Drain well. | 3. Brush chicken, zucchini, squash and corn with olive oil. | 4. Sprinkle with salt and pepper. | 5. Grill chicken on high for 10-12 minutes, until cooked through. | 6. Squeeze fresh lime juice onto chicken when off grill and cooling. | 7. Grill vegetables until tender but still crisp, turning to create grill marks on all sides. | 8. Chop squash and cut corn kernels off the cob. | 9. Whisk olive oil, lime juice, shallots, mustard, honey, ¾ teaspoon salt and ¾ teaspoon pepper together to make dressing. | 10. Toss dressing, farro, vegetables, oregano, and arugula together. | 11. Divide among plates and top with sliced chicken and goat cheese crumbles.