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Recipe Detail Page
Grilled Chicken & Farro Salad
Summer 2021
Marinating the chicken overnight acts almost like brining, ensuring your chicken is tender and juicy after grilling, but if you don’t have time, a 30-minute marinade at room temperature will still ensure super-flavourful results. Buy chicken breasts butterflied or simply slice them through the thickest part and open them up like a book—this makes the meat all about the same thickness and allows it to cook at an even rate. Farro is sold as organic, semi-pearled or “scratched” and even precooked, and can thus have a range of cooking times. Follow the package directions if you have them, or simply try the grain as it cooks until it is tender but still pleasantly chewy.
Serves 4 to 6
MARINADE
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) honey
1 tsp (5 mL) grated garlic
1 tsp (5 mL) chopped rosemary
Salt and freshly ground pepper
2 boneless skinless chicken breasts, butterflied
1 1/2 cups (375 mL) farro
DRESSING
3 tbsp (45 mL) apple cider vinegar
1 tbsp (15 mL) Dijon mustard
1 small shallot, finely chopped
1 tsp (5 mL) honey
1/3 cup (80 mL) extra virgin olive oil
Salt and freshly ground pepper
2 medium zucchini, cut in half lengthwise
2 cobs of corn, husked
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
4 cups (1 L) baby arugula
1. For the marinade, combine olive oil, soy sauce, mustard, honey, garlic and rosemary in a small bowl and whisk to emulsify. Season with salt and pepper, and transfer to a sealable plastic bag. Add chicken and squish to mix and coat. Leave in the fridge to marinate overnight.
2. Toast farro in a large frying pan over medium heat, stirring occasionally, for 5 minutes or until it has browned in places and smells like popcorn. Transfer to a medium pot; fill with water and add a pinch of salt. Bring water to a boil and cook for 20 to 25 minutes or according to package directions, until farro is tender. Drain farro well and set aside to cool.
3. For the dressing, combine vinegar, mustard, shallot, honey and olive oil in a small Mason jar. Cover tightly and shake to combine. Season well with salt and pepper.
4. Preheat grill to 425°F (218°C).
5. Toss zucchini and corn with olive oil and season with salt and pepper. Grill chicken for 4 to 5 minutes a side or until golden and just cooked through. Cook zucchini and corn for 3 to 4 minutes a side or until grill-marked and tender.
6. Cut corn off cobs, dice zucchini and slice chicken. Combine farro with grilled veggies and 1/2 cup (125 mL) dressing; toss to combine. Season well with salt and pepper. Add arugula and toss to incorporate. Transfer salad to a platter. Arrange chicken on top and drizzle with more dressing if desired.
Serves 4 to 6
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