Chicken Farro Salad with Chunky Blueberry Dressing
2tspextra-virgin olive oil
1shallotpeeled and chopped
2garlic clovespeeled and chopped
2cupsfresh or frozen blueberries
1/4tspdried red pepper flakes
2Tbsp balsamic vinegar
8cupsbaby spinach or mesclun mix
1large red bell pepperthinly sliced
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.
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.
Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.
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