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Grilled Greek Chicken & Sun-dried Tomato Salad

  • grilled chicken and sun dried tomatoe salad heather photojpg½ c Farro 
  •  ⅓ c plus 1 ½ T Olive Oil/ divided 
  • 2 T fresh lemon juice 
  • 1 T stone ground mustard 
  • 16 oz boneless skinless chicken breasts 
  • 2 T Greek Seasoning 
  • 6 oz asparagus, trimmed 
  • 4 c butter lettuce mix 
  • 4 c arugula 
  • ¾ c sun-dried tomatoes drained and sliced 
  • ½ c cherry tomatoes, sliced 
  • ½ c crumbled feta cheese 
  • 2 hard-boiled eggs; quartered 
  1. Cook farro according to pkg. directions. Transfer to a bowl; set aside. 
  1. For Dressing, whisk together ⅓ c olive oil, lemon juice and mustard in small bowl.  Drizzle half the dressing over farro; toss to combine. Reserve remaining dressing for serving.  
  1. Preheat a grill for direct cooking over medium high heat (375°) 
  1. Pat chicken dry with paper towels.  Brush both sides of chicken with 1 T olive oil; sprinkle with Greek seasoning.  Grill 15-20 minutes or until chicken reaches 165°F, turning chicken halfway through.  Remove from heat; cut into slices and set aside. 
  1. Brush asparagus with remaining ½ T olive oil.  Grill 6-8 minutes or until tender, turning occasionally.  Remove from grill; cut into 2” pieces.  
  1. 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.   
Recipe adapted from: Hy-Vee Seasons Magazine