farro salad with grilled chicken
BBQ & Grill
Farro Salad with Grilled Chicken
Enjoy the flavors of the season with this summer farro salad. This dish is also great with wheat or rye berries instead of farro: skip the toasting step and cook in a pot of simmering water until tender, about 50 minutes. If your celery doesn't have any leaves on it, substitute fresh parsley instead.
Ingredients:
- 1 cup farro
- 1 ½ cups water
- 1 tablespoon extra-virgin olive oil plus 1/4 cup, divided
- 1 ¼ pounds boneless, skinless chicken breast
- 1 ¼ teaspoons kosher salt, divided
- 5 tablespoons white-wine vinegar
- 1 teaspoon crushed red pepper
- ½ teaspoon ground pepper
- 1 large red bell pepper, coarsely chopped
- 2 stalks celery, sliced, plus 1/2 cup packed celery leaves, coarsely chopped
- ⅓ cup thinly sliced red onion
- ½ cup sliced almonds, toasted
Directions:
- Preheat grill to medium-high.
- Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.
- Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.
- Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.
- Just before serving, sprinkle with almonds.
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