A refreshing and flavorful farro salad packed with protein and fiber to keep you full from lunch until dinner.
Today I want to post something that is very different from all of the sugar packed desserts I usually write about. I love dessert, but I want to keep it real here and life is all about finding a balance! A girl can’t survive on cupcakes and cookie dough!
So with that disclaimer out of the way I want to present my Mediterranean farro salad. I am not going to lie I have made a big batch of this salad on the past three Sundays and eaten it everyday for lunch at work! This will be my fourth week of eating this salad, and I am still not tired of it yet. It is that good!
This salad is perfect for a pack and go lunch for work. I prefer taking a lunch with me to the office because it helps to save money, and save calories. I’ll eat this salad everyday if it means I get to have dessert! 🙂 Just make up a batch, pop it into some air tight containers and it will be ready to go when you are rushing to get out the door in the morning.
This farro salad takes almost no work to make thanks to this salt free Mediterranean seasoning blend, but saves me so many headaches throughout the week. If you can’t find the same seasoning any Greek seasoning blend will work. Once, the farro and chicken are cooked I just toss it all together in a big bowl. For a grain farro has a substantial amount of protein. That coupled with all of the fiber keeps me full and happy for the rest of the day until dinnertime.
- 2 cups farro
- 1 large chicken breast
- 1 tablespoon mediterranean seasoning blend
- ⅓ cup sun dried tomatoes, julienned
- ½ cup feta cheese
- 2 cups chopped english cucumber
- 2 cups chopped spinach
- 2 tablespoons olive oil
- 2 tablespoons balsamic vineagar
- 1 teaspoon mediterranean seasoning blend
- Preheat the oven to 400 degrees. Sprinkle chicken generously with mediterranean seasoning and bake on a sheet pan for 30 minutes until chicken reaches 165 degrees at the thickest point.
- While chicken is baking cook farro according to package instructions. I added 3 cups water and simmered until the farro was tender and the water was all absorbed. Then dump in to a big mixing bowl.
- Once the chicken is cooked and cooled, cut it into small cubes and add to the cooked farro.
- Cut cucumber into quarters and then slice into thin pieces. Add cucumber, feta cheese, sun dried tomatoes, and spinach to the farro.
- Mix together dressing ingredients, and toss the salad with the dressing. Serve Chilled.