Chicken, Farro, And Vegetable Salad With Lemon Vinaigrette Recipe

Name: Chicken, Farro, And Vegetable Salad With Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinned and boned chicken thighs, trimmed; 1 cup uncooked farro; 2 1/4 teaspoons kosher salt, divided; 2 garlic cloves, peeled; 3/4 teaspoon black pepper, divided; 1/2 red onion, cut into wedges; 1 fennel bulb, thinly sliced; 10 sweet mini peppers, halved and seeded; 1 1/2 teaspoons olive oil; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1/3 cup torn fresh basil leaves; 1 tablespoon fresh thyme leaves

Servings: persons

4 skinned and boned chicken thighs, trimmed
1 cup uncooked farro
2 1/4 teaspoons kosher salt, divided
2 garlic cloves, peeled
3/4 teaspoon black pepper, divided
1/2 red onion, cut into wedges
1 fennel bulb, thinly sliced
10 sweet mini peppers, halved and seeded
1 1/2 teaspoons olive oil
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup torn fresh basil leaves
1 tablespoon fresh thyme leaves

1
Place chicken and 1/4 cup Lemon Vinaigrette in a 1-gal. zip-top plastic freezer bag. Seal and turn to coat. Chill 30 minutes. (Reserve and chill remaining vinaigrette.)
2
Meanwhile, cook farro according to package directions, adding 1 tsp. salt and 2 garlic cloves before bringing to a boil. Drain and rinse; discard garlic, and transfer farro to a large bowl.
3
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Remove chicken from marinade, discarding marinade in bag. Sprinkle chicken with 1/4 tsp. each salt and black pepper. Grill chicken, covered with grill lid, 4 to 5 minutes on each side or until done. Transfer to a platter; cover with foil.
4
Toss together onion, next 3 ingredients, and remaining 1 tsp. salt and 1/2 tsp. black pepper. Place vegetables in a large grill basket, and grill, covered with grill lid, 10 to 12 minutes or until vegetables start to char and soften, stirring and turning every 2 minutes. Transfer vegetables to bowl, and cover with foil.
5
Coarsely chop chicken; toss with farro, vegetables, parsley, basil, thyme, and 1/4 cup chilled reserved Lemon Vinaigrette. Season with salt and pepper, and serve with remaining vinaigrette.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 skinned and boned chicken thighs, trimmed, 1 cup uncooked farro, 2 1/4 teaspoons kosher salt, divided, 2 garlic cloves, peeled, and more.

Yes, Chicken, Farro, And Vegetable Salad With Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken, Farro, And Vegetable Salad With Lemon Vinaigrette

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