Hearty yet still light ‘n healthy, the flavors pack a punch and help with glowing skin & lean bod!
Greek Tomato, Feta, Grilled Chicken & Farro Salad
Ingredients
- 8 oz grilled chicken breast (about 2 breasts) OR 10-oz grilled shrimp
- ½ tsp dried oregano
- Salt & pepper to taste
- 1 tbsp olive oil
Farro Salad
- 1 cup Wheat Berries, cooked (whole wheat kernels that look similar to brown rice)
- 6 Kalamata olives, halved
- 2 cup cherry tomatoes, halved
- ½ English cucumber, cut into quarters
- ¼ cup low-fat feta cheese, crumbled
- 4 Fresh basil leaves julienned
Vinaigrette
- 3 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp dried oregano
- 1 tsp whole grain mustard
- salt & pepper to taste
Instructions
- Cook wheat berry according to package directions and set aside. I usually make a big batch and keep it on hand in the fridge for easy meals.
- Meanwhile, lightly rub the chicken breasts with the olive oil, season with salt, pepper & dried oregano. If you don’t want to grill, place breasts in a non-stick grill or frying pan over medium-high heat. Cook for about 3 minutes on each side or until nice and golden. Place entire pan in 375 degree oven for another 6-minutes, or until center is no longer pink. Set aside to rest. They’re tired.
For the salad
- In a medium mixing bowl, toss together cooked wheat berry, olives, tomatoes, cucumber, feta and basil leaves.
For the dressing
- Whisk together all dressing ingredients in a bowl. Drizzle over salad, tossing to combine. Divide between 2 bowls. Slice chicken breasts on the diagonal, divide equally between the 2 bowls. Enjoy!
Notes
Time estimate does not include time to cook wheat berry.
Tried this recipe?Let us know how it was!
