Chicken & Garlic-Tahini Farro Salad
with Arugula, Feta & Asparagus
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 oz Lemon Juice
- 2 Garlic Cloves
- 4 oz Cremini Mushrooms
- 6 Scallions
- 12 oz Asparagus
- 2 oz Sliced Roasted Red Pepper
- 4 oz Arugula
- 2 Lemons
- 1 Tbsp Za'atar
- 5 oz Feta Cheese
- 1 Persian Cucumber
- 2 Tbsp Pomegranate Syrup
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Cook the farro
Fill a medium saucepan with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent clumping.
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Prepare the ingredients & make the dressing
Meanwhile, wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces. Thinly slice the garlic scapes on an angle. Using the side of your knife, smash the olives; remove the pits, then roughly chop. Season the ricotta with salt and pepper. In a large bowl, whisk together the lemon juice, honey, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Slowly whisk in the olive oil until combined; 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 skillet, heat a drizzle of olive oil on medium-high heat until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Tent with foil to keep warm.
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Cook the asparagus
In the same pan, heat a drizzle of olive oil on medium-high heat until hot. Add the asparagus pieces and sliced garlic scapes; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Transfer to the bowl of dressing.
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Make the salad & serve your dish
To the bowl of dressed asparagus and garlic scapes, add the cooked farro and chopped olives. Toss to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished salad. Top the salad with the seasoned ricotta and toasted pine nuts. Enjoy!
Protein Variations
Salmon
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Cook the salmon
Pat the salmon dry with paper towels; season with salt and pepper on both sides. In a medium skillet (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat until hot. Add the seasoned salmon, 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. Turn off the heat.
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