Farro, Radicchio & Fennel Salad with Grilled Chicken

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.
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Farro, Radicchio & Fennel Salad with Grilled Chicken recipe

Farro, Radicchio & Fennel Salad with Grilled Chicken

Better Bones: Looking to reduce fractures? Radicchio is a good source of vitamin K, which is important for bone health and has been shown to improve bone density. A single serving contains more than 100% of your recommended daily value of the vitamin. In a meta-study, supplementation of vitamin K improved bone mineral density in post-menopausal women and significantly reduced rates of fractures.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

SALAD

  • 1 cup farro, rinsed
  • ¼ cup kosher salt
  • 4 boneless, skinless chicken breasts (about 1 lb)
  • ¼ cup avocado oil, divided
  • 1 large fennel bulb, trimmed and sliced lengthwise into ½-inch pieces (reserve fronds)
  • 2 heads radicchio, each cut into 6 wedges (NOTE: Keep core intact.)
  • ¾ tsp sea salt, divided
  • ½ tsp ground black pepper, divided
  • 12 dates, pitted and chopped
  • ¼ cup shelled, roasted and salted pistachios, chopped
  • 3 oz Manchego cheese, shredded

DRESSING

  • 2 tsp lemon zest + ¼ cup fresh lemon juice
  • 1½ tsp raw honey
  • ½ tsp Dijon mustard
  • ⅓ cup extra-virgin olive oil
  • ¼ tsp sea salt
  • ⅛ tsp ground black pepper

Preparation

1. To a saucepan, add farro and 3 cups water. Cover; bring to a boil. Reduce to medium-low; simmer until tender, 30 to 40 minutes. Let stand, covered, for 5 minutes. Drain, cool; transfer to a bowl.

2. Meanwhile, in a large bowl dissolve kosher salt in 1 cup hot water. Stir in 3 cups cold water. Add chicken; cover and refrigerate for 15 minutes. Preheat grill to medium-high.

3. Meanwhile, prepare dressing: In a small bowl, whisk lemon zest and juice, honey and mustard until combined. Slowly whisk in olive oil, sea salt and pepper.

4. Remove chicken from brine; discard brine. Pat chicken dry and brush with 2 tbsp avocado oil. Grill for 4 to 5 minutes per side, or until cooked through. Transfer to a cutting board, tent with foil and rest for 5 minutes.

5. Meanwhile, brush fennel and radicchio with remaining 2 tbsp avocado oil; season with ½ tsp sea salt and ¼ tsp pepper. Grill fennel, turning occasionally, 5 minutes. Add radicchio to grill; cook until vegetables are lightly charred, 3 to 5 minutes. (TIP: Use a grilling tray.)

6. Roughly chop fennel and radicchio. Add to a medium bowl along with dates and pistachios. Chop chicken and add to bowl.

7. To farro, add 2 tbsp dressing and toss. Add chicken mixture and 2 to 3 tbsp dressing; toss gently. Season with remaining ¼ tsp each sea salt and pepper, if desired. Top with cheese and fennel fronds.

MAKE AHEAD: Make salad through Step 6 up to 4 days ahead and refrigerate components separately. Complete Step 7 right before serving, tossing with dressing and adding cheese.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 561
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 64 mg
  • Fat Content: 32 g
  • Fiber Content: 7 g
  • Protein Content: 28 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 640 mg
  • Sugar Content: 13 g
  • Monounsaturated Fat Content: 19 g
  • Polyunsaturated Fat Content: 5 g