Healthy Greek Chicken Farro Salad: an easy recipe for lunch

Recipe at a glance

This original greek chicken farro salad recipe makes 4 servings and takes about 35 minutes, excluding any overnight chilling or freezing stated in the method. It is designed for a US home kitchen and uses familiar grocery-store ingredients. The format emphasizes plant foods, whole grains, lean protein or unsaturated fats where they fit the dish, consistent with broad American Heart Association and USDA MyPlate eating-pattern guidance. ^{[1] [2]}

Ingredients

Measure the following before starting: 1) 1 pound chicken breast; 2) 2 cups cooked farro; 3) 1 cucumber diced; 4) 1 cup cherry tomatoes; 5) 1/4 cup olives; 6) 1/4 cup feta; 7) 2 tablespoons olive oil; 8) 1 lemon; 9) 1 teaspoon dried oregano. Ingredient brands vary, especially for sodium and added sugar, so compare labels when buying canned foods, sauces, yogurt, nut butter, broth and packaged whole-grain products. Unless the ingredient list says otherwise, drain and rinse canned beans and use unsweetened dairy or nondairy products. ^{[1] [2]}

How to make it

1) Season chicken with oregano and cook until it reaches 165°F, then rest and slice. 2) Whisk olive oil with lemon juice and pepper. Work with clean hands, utensils and preparation surfaces, and keep cold ingredients refrigerated until needed. ^{[1] [2] [3]}

3) Combine farro, cucumber, tomatoes, olives and feta. 4) Toss with dressing and top with chicken. Cook poultry to 165°F. Serve in the stated portions while the intended hot or cold texture is at its best. ^{[1] [2] [3]}

Healthy preparation and storage

Farro gives the salad a chewy whole-grain base. The word “healthy” describes the overall ingredient pattern and preparation method, not a medical treatment or a promise that one recipe fits every dietary need. People managing allergies, diabetes, kidney disease, celiac disease or another condition should adjust ingredients with guidance appropriate to them. ^{[1] [2]}

Refrigerate leftovers in shallow covered containers within two hours. Most cooked recipes keep for three to four days; fresh assembled salads, cut avocado dishes and crisp snacks are best sooner. Reheat cooked leftovers until steaming, and do not leave dairy, eggs, seafood, poultry or meat at room temperature for extended periods. ^{[2] [3]}