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Herbed Chicken & Farro Caprese

There are lots of choices for sturdy nutritious whole grains that make nice main dish salads, but rustic farro is a fun option. It holds up well after cooking, rivaling pasta, rice, or barley as a great go-to ingredient for quick or do-ahead dishes.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

SALAD
1 cup semi-pearled farro
1 tablespoon olive oil
5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs, cut into chunks
4 cloves garlic, finely chopped
Coarse salt and freshly ground pepper to taste
1-1/2 cups red or yellow cherry tomatoes, halved
1 cup (4 ounces) fresh mozzarella pearls
1/4 cup finely chopped mixed fresh herbs (basil, oregano and/or mint)
DRESSING
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes

Instructions 

Bring 2 quarts of salted water to boil; add farro and cook 20 to 30 minutes or just until tender. Drain and rinse with cool water. Drain well; place in large serving bowl.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken and garlic; season with salt and pepper. Cook, stirring occasionally, about 8 minutes or until chicken is no longer pink in center. Cool for a few minutes, then spoon into bowl with cooked farro; add tomatoes, cheese, and herbs.

Whisk dressing ingredients together in small bowl. Pour over chicken and farro mixture; gently toss salad until coated with dressing. Season with salt and pepper.

Tips 

Be sure to look for pearled or semi-pearled farro, which cooks in under 30 minutes. Toss in whatever combo of herbs you like and fun little bites of fresh mozzarella.

Variations 

Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders, cut into chunks, may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Cuisine 
See Nutrition Information
Cooking Method 
Source 
Leaf

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