Chicken & Farro Herb Salad 459kcals


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Chicken & Farro Herb Salad
Cooks in 1 h
Preperation takes 1 h
Serves 6
Difficulty Easy
Nutrition Per Serving:
Calories

459

Low 23%
Fat

24g

Med 34%
Saturates

4g

Low 20%
Carbs

32g

Low 12%
Protein

28g

Med 56%
Sugars

5g

Low 6%
Fibre

5g

Low 10%
Salt

513mg

Med 9%
Food Group Portions:
Starch

1.5

Fruit/Veg

1.5

Dairy

0

Meat/Fish

3

Fats

4

Extras

0


Ingredients



Method


  • To prepare vinaigrette: Whisk vinegar, mustard, garlic, ¾ teaspoon salt and ½ teaspoon pepper in a medium bowl. Whisk in oil.
  • To prepare salad: Bring water to a boil in a medium saucepan. Add farro, reduce heat to low, cover and simmer until just tender, 15 to 25 minutes. Drain; transfer the farro to a large bowl.
  • Toss ⅓ cup of the vinaigrette with the warm farro; let stand until cool.
  • Preheat grill to medium-high.
  • Sprinkle chicken with salt and pepper. Oil the grill rack. Grill the chicken, turning once or twice, until cooked through, 12 to 16 minutes. Let cool 5 minutes and slice.
  • Stir fennel, carrot, cucumber, onion, parsley, basil, mint and ⅓ cup vinaigrette into the farro.
  • Just before serving, stir rocket into the farro mixture. Serve topped with the chicken and olives, drizzled with the remaining vinaigrette.

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