A delightful Mediterranean-inspired salad featuring tender chicken, hearty farro, and fresh vegetables, all tossed in a zesty lemon-herb dressing.
Season the chicken breasts with a pinch of kosher salt.
Let the chicken sit for a few minutes after seasoning to absorb the salt.
Heat a tablespoon of olive oil in a nonstick skillet over medium heat.
Ensure the skillet is hot before adding the chicken to get a nice sear.
Cook the chicken for 3-4 minutes on each side until golden brown and cooked through.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet and let it cool before shredding.
Shredding the chicken while slightly warm makes it easier to handle.
Bring 3 cups of water to a boil in a large saucepan and add the farro.
Rinse the farro before cooking to remove any excess starch.
Simmer the farro for 30-35 minutes until tender, then drain and let cool.
Spread the cooked farro on a baking sheet to cool quickly.
Chop the cucumber, tomatoes, and bell pepper into bite-sized pieces.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
Combine the shredded chicken, cooked farro, and chopped vegetables in a large mixing bowl.
Mix gently to avoid breaking the vegetables.
Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and chopped herbs to make the dressing.
Taste the dressing and adjust seasoning as needed.
Pour the dressing over the salad and toss well to combine.
Let the salad sit for a few minutes to allow the flavors to meld.
Serve the salad chilled or at room temperature, garnished with additional fresh herbs if desired.
Pair with a slice of crusty bread for a complete meal.
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