Pesto Chicken Farro Salad
This hearty, flavorful dish is a wonderful addition to any picnic or barbecue.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pesto Chicken Farro Salad
0
Servings4
Cook Time40 Minutes
Ingredients
2 cups dry semi-pearled farro
2 chicken breast halves
1 tablespoon olive oil
2 zucchinis, cut into ¼-inch rounds
1 summer squash, cut into ¼-inch rounds
8 ounces pesto
1 (15-ounce) can garbanzo beans
Directions
- Combine farro and 6 cups of water in a medium pot.
- Bring it a boil, reduce heat, cover and simmer for about 25 minutes, until soft. If there is still water, drain it off like you would pasta.
- While farro is cooking, you can prep/grill the chicken and vegetables: Brush chicken breasts with olive oil and season with salt and pepper.
- Toss zucchini and summer squash with 2 tablespoons of pesto.
- Heat grill to medium-high heat.
- Place chicken breasts and zucchini/squash on grill.
- Cook zucchini and summer squash 2-3 minutes on each side.
- Cook chicken until cooked through, about 5-6 minutes on each side. I always use a meat thermometer to ensure I don’t over or undercook my meat. Chicken should be cooked to 165 F.
- In a large bowl add farro and chickpeas. Add remaining pesto and toss to combine.
- Add zucchini, summer squash and chicken and gently toss. Serve and enjoy!
0 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Alessi Beets & Spinach Farro, 7 Ounce
2/$5 Huge Deal
$2.50 was $3.69$0.36/oz
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
Deal
$8.27 avg/ea was $12.41 avg/ea$5.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Green Zucchini, 0.33 Pound
$1.15 avg/ea$3.49/lb
Acorn Squash, 2.5 Pound
$4.98 avg/ea$1.99/lb
Rao's Homemade Basil Pesto Sauce, 6.7 Ounce
Huge Deal
$4.49 was $5.99$0.67/oz
Our Family Garbanzo Beans, 15.5 Ounce
$1.59$0.10/oz
Directions
- Combine farro and 6 cups of water in a medium pot.
- Bring it a boil, reduce heat, cover and simmer for about 25 minutes, until soft. If there is still water, drain it off like you would pasta.
- While farro is cooking, you can prep/grill the chicken and vegetables: Brush chicken breasts with olive oil and season with salt and pepper.
- Toss zucchini and summer squash with 2 tablespoons of pesto.
- Heat grill to medium-high heat.
- Place chicken breasts and zucchini/squash on grill.
- Cook zucchini and summer squash 2-3 minutes on each side.
- Cook chicken until cooked through, about 5-6 minutes on each side. I always use a meat thermometer to ensure I don’t over or undercook my meat. Chicken should be cooked to 165 F.
- In a large bowl add farro and chickpeas. Add remaining pesto and toss to combine.
- Add zucchini, summer squash and chicken and gently toss. Serve and enjoy!