This fall salad with diced apples, grilled chicken, farro and cucumbers is tossed with fresh herbs and olive oil, making it the perfect option for a light lunch.
Servings: 4 (click to scale)
Ingredients
- 1 cup farro dry
- 1 tsp canola oil
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 6 oz chicken breast skinless, boneless (about 1 breast)
- 1 cup cucumbers unpeeled, diced
- 1 cup Granny Smith apples unpeeled, diced
- 1 cup gala apples unpeeled, diced
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh basil chopped
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
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Instructions
- Cook farro in boiling water until tender, about 20 minutes. Drain and cool. Place in bowl.
- Mix oil with salt and pepper and rub on raw chicken. Grill until cooked through to 160F degrees, chill and dice.
- Place chicken in bowl with cooked farro. Combine with remaining ingredients and mix thoroughly.
Chef Tips
Use any crisp local apples in this recipe. If not tossing with the dressing immediately, toss diced apples with acid dilated water (water with a few drops of lemon juice) to keep apples from browning.
Nutrition
Calories: 340kcal | Carbohydrates: 47g | Protein: 18g | Fat: 9g | Saturated Fat: 1.5g | Sodium: 240mg | Fiber: 5g | Sugar: 7g
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