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Grilled Pesto Chicken Farro SaladGrilled Pesto Chicken Farro Salad
Grilled Pesto Chicken Farro Salad

Grilled Pesto Chicken Farro Salad

Farro is a type of ancient grain that is high in fiber, hearty, and while it has a slight nutty taste, it takes on whatever flavors you add to it. It works really well in this salad with chickpeas, grilled vegetables and chicken, and of course the pesto. You can make the pesto farro ahead of time and do all of the grilling at the last minute.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chicken Pesto Farro Salad
Grilled Pesto Chicken Farro Salad
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
2 cups 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
  1. Combine farro and 6 cups of water in a medium pot.
  2. 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.
  3. While farro icooks, you can prep/grill the chicken and vegetables: Brush chicken breasts with olive oil and season with salt and pepper.
  4. Toss zucchini and summer squash with 2 tablespoons of pesto.
  5. Heat grill to medium-high heat.
  6. Place chicken breasts and zucchini/squash on grill.
  7. Cook zucchini and summer squash 2-3 minutes on each side.
  8. 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.
  9. In a large bowl add farro and chickpeas. Add remaining pesto and toss to combine.
  10. Add zucchini, summer squash and chicken and gently toss. Serve and enjoy!
15 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 cups farro
Nature's Earthly Choice Organic Pearled Farro
Nature's Earthly Choice Organic Pearled Farro, 14 Ounce
$7.59$0.54/oz
2 chicken breast halves
Bell & Evans Boneless Skinless Chicken Breasts
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
1 tablespoon olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
2 zucchinis, cut into ¼-inch rounds
Green Zucchini
Green Zucchini, 0.33 Pound
$1.15 avg/ea$3.49/lb
1 summer squash, cut into ¼-inch rounds
Yellow Zucchini
Yellow Zucchini, 0.33 Pound
$1.15 avg/ea$3.49/lb
8 ounces pesto
Buitoni Pesto with Basil
Buitoni Pesto with Basil, 7 Ounce
$6.49$0.93/oz
1 - 15-ounce can garbanzo beans
Our Family Garbanzo Beans
Our Family Garbanzo Beans, 15.5 Ounce
$1.69$0.11/oz

Directions

  1. Combine farro and 6 cups of water in a medium pot.
  2. 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.
  3. While farro icooks, you can prep/grill the chicken and vegetables: Brush chicken breasts with olive oil and season with salt and pepper.
  4. Toss zucchini and summer squash with 2 tablespoons of pesto.
  5. Heat grill to medium-high heat.
  6. Place chicken breasts and zucchini/squash on grill.
  7. Cook zucchini and summer squash 2-3 minutes on each side.
  8. 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.
  9. In a large bowl add farro and chickpeas. Add remaining pesto and toss to combine.
  10. Add zucchini, summer squash and chicken and gently toss. Serve and enjoy!