Here's how I made it:
Chicken & Farro Salad
2 tablespoon white-wine vinegar
1/2 tablespoon Dijon mustard
1 garlic clove, minced
Fresh ground pepper
2 tablespoon olive oil
Bring water to a boil. Add farro. Cook until tender, about 35 minutes. Drain.
2 cups water
1/3 cup farro
Add 2 tablespoon vinaigrette and refrigerate.
Grill chicken on iron skillet grill, turning every 5 minutes, for a total of about 15 minutes. Slice thinly and refrigerate.
1-6 to 8 ounce chicken breast, skinless, boneless
Cut vegetables and mix. Add 2 tablespoon vinaigrette.
2 tablespoon fennel bulb, chopped
1 small carrot, peeled and diced
1 small cucumber, diced
1 tablespoon fresh parsley, snipped
1 tablespoon fresh basil, snipped
1 cup arugula, stems removed, coarsely chopped
6 kalamata olives, quartered
1/3 cup garden tomatoes, halved and quartered
To assemble, layer salad, then farro, then chicken.
Today's picnic was at Bridgeport City Park, about 30 miles from home. We stopped at the Bridgeport Farmers Market on our way in-it's one of the longest running markets in the area- and purchased eggplant and green beans!
Have a sunny week!