Warm Greek Chicken & Farro Salad with Sundried Tomato Vinaigrette

Warm Greek Chicken & Farro Salad with Sundried Tomato Vinaigrette ingredients

• 1.25 lbs Boneless, skinless chicken breasts
• 1/4 cup Olive oil
• 3 tbsp Lemon juice
• 2 tsp Dried oregano
• 3 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Pearled farro
• 3 cups Water or vegetable broth
• 1 cup Cherry tomatoes
• 1/2 large Cucumber
• 1/2 cup Kalamata olives
• 1/4 cup Red onion
• 1/2 cup Roasted red peppers
• 1/4 cup Fresh parsley
• 2 tbsp Fresh mint
• 1/4 cup Sundried tomatoes in oil
• 3 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 1 clove Garlic
• 1/2 tsp Dried oregano
• 1 tsp Dijon mustard
• 1 tsp Honey or maple syrup
• 1/4 tsp Salt
• Pinch Black pepper

How to make Warm Greek Chicken & Farro Salad with Sundried Tomato Vinaigrette

1. Marinate the Chicken: In a medium bowl or resealable bag, combine 1/4 cup olive oil, 3 tablespoons lemon juice, 2 teaspoons dried oregano, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1.25 lbs chicken breasts, cut into 1-inch cubes, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Cook the Farro: While the chicken marinates, combine 1 cup rinsed pearled farro with 3 cups water or vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and set aside to cool slightly.
3. Prepare the Vinaigrette: In a small blender or food processor, combine 1/4 cup drained sundried tomatoes, 3 tablespoons olive oil (use 1 tbsp reserved oil if desired, plus 2 tbsp fresh), 2 tablespoons red wine vinegar, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/4 teaspoon salt, and a pinch of black pepper. Blend until smooth and emulsified.
4. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken cubes from marinade, shaking off excess. Add chicken to the hot skillet in a single layer, cooking in batches if necessary, for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer cooked chicken to a clean plate.
5. Assemble the Salad Base: In a large bowl, combine the slightly cooled cooked farro, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/2 cup pitted and halved Kalamata olives, 1/4 cup finely diced red onion, 1/2 cup diced roasted red peppers, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint.
6. Combine & Dress: Add the cooked Greek chicken cubes to the salad mixture. Pour the Sundried Tomato Vinaigrette over the entire salad.
7. Toss and Serve: Gently toss all ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning if needed. Serve warm or at room temperature. This salad is also excellent for meal prep and can be enjoyed cold.

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