Vibrant salad with tender farro, chicken, spring vegetables, and zesty lemon vinaigrette.
# What You'll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 boneless, skinless chicken breasts, approximately 10 oz total
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Vegetables
08 - 1 cup fresh or frozen peas
09 - 1 bunch asparagus, approximately 8 oz, trimmed and cut into 1-inch pieces
10 - 2 cups baby arugula or spinach
→ Lemon Vinaigrette
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1 teaspoon finely grated lemon zest
→ Garnish
18 - 1/4 cup crumbled feta cheese, optional
19 - 2 tablespoons chopped fresh herbs such as parsley, mint, or chives
# Directions:
01 - In a medium saucepan, bring water and salt to a boil. Add farro, reduce heat, and simmer uncovered for 20 to 25 minutes until tender. Drain and set aside to cool slightly.
02 - While the farro cooks, rub chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Bring a pot of salted water to a boil. Add asparagus and peas; cook for 2 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking.
04 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, pepper, and lemon zest until emulsified.
05 - In a large bowl, combine cooked farro, chicken slices, blanched asparagus, peas, and arugula or spinach. Drizzle with vinaigrette and toss gently to coat evenly.
06 - Divide salad among individual plates. Sprinkle with feta cheese and fresh herbs if desired. Serve warm or at room temperature.
