By Sophie Conniff
Rinse 150g of farro under cold water. Cook the farro according to package instructions, usually about 20-25 minutes, until it is tender. Drain and set aside to cool.
While the farro is cooking, prepare the chicken. Season 300g of chicken breast with salt and black pepper.
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the chicken breast and cook for about 6-8 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from the pan and let it rest.
Halve 200g of cherry tomatoes and 125g of bocconcini or fresh mozzarella balls. Tear 1/2 cup of fresh basil leaves into small pieces.
In a large bowl, combine the cooked farro, cherry tomatoes, mozzarella, and basil leaves.
Slice the cooked chicken breast into thin pieces and add it to the salad bowl.
In a small bowl, whisk together 1 tbsp of balsamic vinegar, 1 tbsp of olive oil, and a pinch of salt and pepper. Drizzle over the salad and toss everything gently to combine.
Taste the salad and adjust the seasoning if needed. Serve immediately or refrigerate for up to 2 hours before serving.
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This Salad Poultry Italian recipe is ready in 45 minutes and features farro, chicken breast, cherry tomatoes and other delicious ingredients. Contains 520 calories total.
Rinse 150g of farro under cold water. Cook the farro according to package instructions, usually about 20-25 minutes, until it is tender. Drain and set aside to cool.
While the farro is cooking, prepare the chicken. Season 300g of chicken breast with salt and black pepper.
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the chicken breast and cook for about 6-8 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from the pan and let it rest.
Halve 200g of cherry tomatoes and 125g of bocconcini or fresh mozzarella balls. Tear 1/2 cup of fresh basil leaves into small pieces.
In a large bowl, combine the cooked farro, cherry tomatoes, mozzarella, and basil leaves.
Slice the cooked chicken breast into thin pieces and add it to the salad bowl.
In a small bowl, whisk together 1 tbsp of balsamic vinegar, 1 tbsp of olive oil, and a pinch of salt and pepper. Drizzle over the salad and toss everything gently to combine.
Taste the salad and adjust the seasoning if needed. Serve immediately or refrigerate for up to 2 hours before serving.
Calories per Serving: 520
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