Grilled Greek Chicken & Sun-dried Tomato Salad

• ½ 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