Roasted Greek Chicken & Farro Salad
I try to get Nick to eat new things and he hasn’t eaten a whole lot of Farro in his life, but loves Greek food. This salad rules!
INGREDIENTS
1 lb. boneless chicken breasts
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh oregano
1 Tbsp paprika
2 cloves garlic, minced or grated
Salt & pepper
1 lb. russet potatoes, cut into wedges
1-2 red bell peppers, sliced
2 cups cooked farro, or other ancient grain
1 head butter lettuce, roughly torn
8 oz. feta, cubed
Tzatziki (or yogurt), olives, cucumber, red onion, for serving
For the Red Wine Vinaigrette:
1/4 cup extra virgin olive oil
3 Tbsp red wine vinegar
1 tsp honey
Juice from 1 lemon
1 Tbsp chopped fresh oregano
1-2 cloves garlic, minced or grated
1 pinch crushed red pepper flakes
Salt & pepper
DIRECTIONS
Preheat the oven to 425 degrees F.
On a rimmed baking sheet, combine the chicken, 1 tablespoon olive oil, the balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, and bell peppers, and toss with the remaining 1 tablespoon olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden. Let the chicken cool slightly and then shred into chunks.
To assemble: smear a little tzatziki into the bottom of 4 salad bowls. Add the farro, lettuce, bell peppers, potatoes, and chicken. Sprinkle the feta and top as desired with olives, cucumber, and red onion. Drizzle with the red wine vinaigrette (recipe follows).
For the Red Wine Vinaigrette:
Combine all ingredients in a bowl or glass jar. Whisk well to combine. Taste and adjust seasonings as needed.