Chicken & Garlic-Tahini Farro Salad
with Arugula, Feta & Asparagus
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 Skin-On Salmon Fillets (customization option)
- 2 Boneless, Center-Cut Pork Chops (customization option)
- 1/2 cup Semi-Pearled Farro
- 6 oz Asparagus
- 1 Sliced Roasted Red Peppers (2 oz)
- 2 oz Arugula
- 1 Lemon
- 1 1/2 oz Feta Cheese
- 3 Tbsp Garlic-Tahini Sauce
- 1 Tbsp Pomegranate Syrup
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from pantry)
Instructions
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Cook the farro
Fill a medium pot ¾ of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.
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Prepare the ingredients & make the dressing
Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon(s). In a large bowl, whisk together the garlic tahini sauce, a drizzle of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper.
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Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
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Cook the asparagus
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of dressing.
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Make the salad & serve your dish
To the bowl of dressed asparagus, add the arugula, cooked farro, and feta (crumbling before adding); toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken and peppers. Drizzle with the pomegranate syrup. Serve the remaining lemon wedges on the side. Enjoy!
Protein Variations
Salmon
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Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.
Pork
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Cook the pork
Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.
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