Combine Grilled Chicken with a Farro Salad and you end up with a quick and easy lunch or dinner.
I have firmly jumped on the grain salad bandwagon. I love them!
I love all grains, but one of my favorites is farro. Truth be told, I don't even know what the difference between farro, spelt and wheat berries is.
Even after Googling it, I still don't understand, they are all wheat.
Choose Your Favorite Grain
So, feel free to choose your favorite grain in this recipe, just check on the cooking times.
For example this recipe comes from Ellie Krieger's, So Easy. She actually called for hard wheat berries, with a cooking time of 1 hour. Farro only needs to cook for about 30 minutes.
So, just be mindful of the cooking times. Perhaps I should have called this Grilled Chicken and Grain Salad because it is so easy to substitute your favorite grain.
Two recipes in one!
This really is two recipes in one! You can make the grain salad and use it as a side dish, it goes with everything! It's easy to make it your own by varying the grain, the nuts, and the dried fruit.
Then there is the grilled chicken recipe. The lemon-cumin marinade for the chicken leaves it so juicy and flavorful! I like to double it and save some chicken to use in salads or tacos or burrito bowls!
We love this grain salad and grilled chicken recipe! I don't meal prep, but I think this would be perfect for meal prepping. It also makes a great lunch!
More grilled chicken recipes.
Recipe.
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Grilled Chicken and Farro Salad.
Ingredients
Grain Salad
- 1 cup farro
- ½ cup chopped walnuts toasted
- 2 stalks celery finely chopped
- ⅓ cup tart dried cherries chopped
- 1 small scallion
- 2 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- salt and black pepper
- lemon wedges for serving
- 4 cups lightly packed spinach leaves for serving
Lemon-Cumin Grilled Chicken
- 4 small boneless skinless chicken breasts
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 teaspoons olive oil
- cooking spray
- 2 tablespoons fresh lemon juice
Instructions
- Pound the chicken between two pieces of plastic wrap with a mallet until it is an even thickness about ½ inch thick.
- In a small bowl, combine the cumin salt and pepper. On both sides of the chicken, rub with olive oil and then rub the spice mixture in.
- Spray a grill with cooking spray and heat to a medium high heat. Grill about 3 to 4 minutes per side or until cooked through.
- Remove from the heat and let the chicken rest for about 5 minutes. Slice into ½ inch thick slices and drizzle with the lemon juice. (chicken will keep in a container in the fridge for up to 3 days.)
- In a medium sized pot, combine the farro and enough water to cover by about an inch. Bring to a boil and then reduce the heat and simmer uncovered for 30 minutes. Drain and let cool.
- In a large bowl combine the farro, toasted walnuts, celery, parsley, dried cherries, scallions, olive oil and lemon juice. Season with salt and pepper. (This will keep in fridge in a container for up to 5 days).
- To serve, place 1 cup of spinach on a plate. Top with about ¾ cup of the farro salad. Place the sliced chicken breasts on top of the farro. Serve each salad with a lemon wedge for squeezing right before eating.
Marisa Franca @ All Our Way says
I certainly wouldn't think I was being denied a delicious lunch by eating this chicken salad. We really enjoy farro. It has such a nutty taste and we love the texture. A very satisfying salad.
Sues says
I love farro and this dish looks so fresh and delicious... Healthy, but still super satisfying 🙂
Tina Culbertson says
I don't think I have tried farro.....yet! Very pretty and healthy salad, lady. 👍
Ellen Pilch says
I just bought some farro and needed a recipe- this looks great
Emily @ Life on Food says
I want to try that cookbook. This looks delicious!
Jackie Copeland says
I love cumin and have a bag of farro waiting patiently in my pantry - will have to give this a try!
Ann says
That looks delicious and would make a terrific lunch.