By Robyn Burton
Preheat the grill to medium-high heat.
Season chicken breasts with olive oil, salt, and black pepper evenly on both sides.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear.
Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
In a large salad bowl, combine the cooked farro, arugula, roasted red peppers (sliced), and cherry tomatoes.
Add the sliced grilled chicken to the salad bowl.
Drizzle the lemon-olive oil dressing over the salad and toss gently to combine all ingredients evenly.
Top the salad with parmesan shavings - if desired.
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This Salad Chicken Main Course recipe is ready in 45 minutes and features chicken breasts, farro, arugula and other delicious ingredients. Contains 450 calories total.
Preheat the grill to medium-high heat.
Season chicken breasts with olive oil, salt, and black pepper evenly on both sides.
Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear.
Remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
In a large salad bowl, combine the cooked farro, arugula, roasted red peppers (sliced), and cherry tomatoes.
Add the sliced grilled chicken to the salad bowl.
Drizzle the lemon-olive oil dressing over the salad and toss gently to combine all ingredients evenly.
Top the salad with parmesan shavings - if desired.
Calories per Serving: 450
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