Chicken & Garlic-Tahini Farro Salad

with Arugula, Feta & Asparagus

with Chicken Breasts

35 min

In this hearty salad, you'll mix together farro, arugula, asparagus, and feta in a zesty dressing featuring our garlic-tahini sauce and lemon juice. You'll top the salad with tender chicken, roasted red peppers, and our sweet pomegranate syrup for a vibrant assortment of flavors in every bite.

Details

Nutrition

540 Cal/serving

See details

45g Of Protein

600 Calories Or Less

Ingredients

2 each

Boneless, Skinless Chicken Breasts

½ cup

Semi-Pearled Farro

2 oz

Arugula

3 tbsp

Garlic-Tahini Sauce

1 tbsp

Pomegranate Syrup

6 oz

Asparagus

1 ½ oz

Feta Cheese

1 each

Lemon

1 oz

Sliced Roasted Red Peppers

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 5

step 1

Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

Instructions

step 1

Cook the farro

step 2

Prepare the ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon(s). In a large bowl, whisk together the garlic tahini sauce, a drizzle of olive oil, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Season with salt and pepper.

step 3

Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

step 4

Cook the asparagus

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of dressing.

step 5

Make the salad & serve your dish

To the bowl of dressed asparagus, add the arugula, cooked farro, and feta (crumbling before adding); toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken and peppers. Drizzle with the pomegranate syrup. Serve the remaining lemon wedges on the side. Enjoy!

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