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Greek Chicken & Farro Salad
with Lemon-Oregano Dressing
30 minWellness at Blue Apron
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2 Servings
- Est. 590 Cals/serving
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In this vibrant dish, simply seared chicken is elevated by a coating of bold, earthy oregano and a bed of nutty farro studded with juicy tomatoes, crunchy radishes, and briny olives. It’s all finished with a garnish of crumbly feta cheese for pleasantly tangy flavor in each bite.
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- ½ cup Semi-Pearled Farro
- 4 oz Grape Or Cherry Tomatoes
- 3 oz Radishes
- 1 Lemon
- 1½ oz Feta Cheese
- 1 clove Garlic
- 1 oz Pitted Niçoise Olives
- 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Fill a medium pot with water; add a pinch of salt. Cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
3
Prepare the remaining ingredients:
While the chicken cooks, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the olives.
4
Make the dressing:
In a bowl, combine the lemon juice, remaining oregano, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the halved tomatoes, sliced radishes, chopped olives, and half the dressing. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top with the remaining dressing and cheese (crumbling before adding). Enjoy!
1
Cook the farro:
Fill a medium pot with water; add a pinch of salt. Cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Cook the chicken:
While the farro cooks, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
3
Prepare the remaining ingredients:
While the chicken cooks, wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the olives.
4
Make the dressing:
In a bowl, combine the lemon juice, remaining oregano, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper.
5
Finish the farro & serve your dish:
To the pot of cooked farro, add the halved tomatoes, sliced radishes, chopped olives, and half the dressing. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished farro. Top with the remaining dressing and cheese (crumbling before adding). Enjoy!
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