A vibrant, protein-rich salad featuring tender farro, succulent chicken, fresh spring vegetables, and bright lemon vinaigrette.
# What You Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - ½ teaspoon salt
→ Protein
04 - 2 boneless, skinless chicken breasts (about 10 oz total)
05 - 1 tablespoon olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Vegetables
08 - 1 cup fresh or frozen peas
09 - 1 bunch (about 8 oz) asparagus, 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 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
17 - 1 teaspoon finely grated lemon zest
→ Garnish
18 - ¼ cup crumbled feta cheese (optional)
19 - 2 tablespoons chopped fresh herbs (parsley, mint, or chives)
# Steps:
01 - In a medium saucepan, bring water and salt to a boil. Add farro, reduce heat, and simmer uncovered for 20–25 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 6–7 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.
06 - Divide among plates. Sprinkle with feta cheese and fresh herbs, if using. Serve warm or at room temperature.
