Toasted Farro Salad With Blackened Chicken
A Toasted Farro Salad with Blackened Chicken that will totally change your view on salads. It's quick and easy to make and SO filling! It even makes delicious leftovers.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 2 medium sized chicken breasts
- 1 cup fresh strawberries, chopped
- 1 cup farro
- 1 cup baby spinach
- 1/4 cup feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup honey roasted pecans
- 2 tablespoons fresh thyme
- 1/4 cup blacken seasoning
- 2 tablespoons honey
- 1/4 cup white balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper
Prepare farro according to package directions.
Mix 1 tbsp of olive oil, vinegar, honey, thyme, salt and pepper in a small mixing bowl. Add strawberries, toss, and set aside.
Heat a medium non-stick pan over medium-high heat.
Brush chicken with olive oil on both sides, and generously dust blacken seasoning over each side. Place chicken in pan and cook 3-4 minutes on each side or until fully cooked. Slice and set aside.
In the same pan used for the chicken, reduce the heat to medium, add butter, .5 tbsp of olive oil, fresh thyme, salt and pepper, and cooked farro. Toast for 5-8 minutes, tossing frequently.
To plate: place spinach, pecans, red onion, feta cheese, farro, and blackened chicken on a plate and toss with strawberry vinegar dressing.
Calories: 978kcal | Carbohydrates: 116g | Protein: 38g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 420mg | Potassium: 829mg | Fiber: 19g | Sugar: 33g | Vitamin A: 2085IU | Vitamin C: 59.2mg | Calcium: 207mg | Iron: 5.8mg