45g of Protein

Honey Mustard Chicken & Farro Salad

with Arugula, Carrots & Goat Cheese

45 MIN

2 Servings

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From the Test Kitchen

For this dish, you'll make a hearty farro salad starring sweet carrots, arugula, and creamy goat cheese tossed in a bright lemon dressing. You'll top the salad with simply seared chicken breast finished with a drizzle of tangy honey mustard.
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Dietary Information

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Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Semi-Pearled Farro
6 oz Carrots
2 oz Arugula
1 Lemon
1 oz Goat Cheese
2 tsps Honey
1 Tbsp Dijon Mustard
2 Tbsps Mayonnaise

step-by-step

instructions

Cook Along

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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon. In a bowl, combine the honey, mayonnaise, and mustard; season with salt and pepper.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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.

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

4 Cook the carrots

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots 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. Turn off the heat.

5 Make the salad & serve your dish

In a large bowl, whisk together the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, cooked farro, cooked carrots, and goat cheese (crumbling before adding); toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the salad topped with the sliced chicken and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!