Plate of Grilled Greek Chicken and Sun Dried Tomato Salad

Hands On:

15 minutes

Total Time:

45 minutes

Serves:

Ingredients

½ cup Hy-Vee Select farro
⅓ cup plus 1-1/2 tbsp. Gustare Vita extra-virgin olive oil, divided
2 tbsp fresh lemon juice
1 tbsp Hy-Vee stone ground Dijon mustard
1 (16-oz.) pkg. Hy-Vee True boneless skinless chicken breasts
2 tbsp salt-free all-purpose Greek seasoning
6 oz fresh asparagus, trimmed
4 cups Hy-Vee butter lettuce salad mix
4 cups arugula, lightly packed
¾ cup Gustare Vita marinated sun-dried tomatoes, drained and sliced
½ cup cherry tomatoes, sliced
½ cup Soiree crumbled traditional feta cheese
2 Hy-Vee Short Cuts hard-boiled eggs, quartered
Fresh basil, for garnish

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Preparation

Cook farro according to package directions. Transfer to bowl; set aside.

For dressing, whisk together ⅓ cup olive oil, lemon juice, and mustard in small bowl. Drizzle half the dressing over farro; toss to combine. Reserve remaining dressing for serving.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375°).

Pat chicken dry with paper towels. Brush both sides of chicken with 1 tablespoon olive oil; sprinkle with Greek seasoning. Grill 15 to 20 minutes or until chicken reaches 165°, turning chicken halfway through. Remove from heat; cut into slices and set aside.

Brush asparagus with remaining ½ tablespoon olive oil. Grill 6 to 8 minutes or until tender, turning occasionally. Remove from grill; cut into 2-inch pieces.

To serve, toss together butter lettuce, arugula, sun-dried tomatoes, cherry tomatoes, farro mixture, and asparagus; divide among 4 large salad plates. Top with sliced chicken, feta cheese, and hard-boiled eggs. Serve with reserved dressing. Garnish with basil, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		155
% Daily Value*
Total Fat: 10g		13%
	Saturated Fat: 2g
	Trans Fat: 0g
Cholesterol: 48mg		16%
Sodium: 268mg		12%
Total Carbohydrate: 8g		3%
	Dietary Fiber: 2g	6%
	Sugars: 2g	4%
Protein: 10g		20%