Chicken Farro Salad with Chunky Blueberry Dressing
  • 1cup farro
  • 2tsp extra-virgin olive oil
  • 1 shallotpeeled and chopped
  • 2 garlic clovespeeled and chopped
  • 2cups fresh or frozen blueberries
  • 2tsp lemon zest
  • 1/2tsp dried thyme
  • 1/4tsp dried red pepper flakes
  • 1/4tsp salt
  • 2 Tbsp balsamic vinegar
  • 8cups baby spinach or mesclun mix
  • 1 large red bell pepperthinly sliced
  • 1lb cooked chickensliced
  • 1/2cup chopped parsley
  1. In medium-sized saucepan, place farro and 3 cups water. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, or until grains are tender. Drain well.
  2. In small saucepan, heat oil over medium heat. Add shallot and garlic; heat for 30 seconds. Add blueberries, 2 Tbsp water, lemon zest, dried thyme, red pepper flakes, and salt; heat for 3 minutes, or until blueberries have softened and released some of their juices. Stir in balsamic vinegar.
  3. Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.
Recipe Notes

Per serving: 432 calories; 34 g protein; 7 g total fat (0 g sat. fat); 56 g total carbohydrates (11 g sugars, 11 g fiber); 260 mg sodium