Greek Power Salad with Grilled Chicken, Farro & Greens

Greek Power Salad with Grilled Chicken, Farro & Greens

Recipe

Ingredients

• Meal Prep Mediterranean grilled chicken thighs, sliced or chopped

• Cooked farro (room temp or warm)

• 1 bag Italian-style salad greens

• Big handful fresh spinach

• Cherry tomatoes, halved

• Roasted red pepper (jarred), sliced

• Feta, crumbled

• Pitted olives, halved

• Red onion, thinly sliced or quick-pickled

• Homemade pita chips, chopped

• Sliced banana peppers

• Grated carrots

Lemon Dressing

• 3 Tbsp extra virgin olive oil

• Juice of 1 lemon

• 1 garlic clove, finely grated

• 1 tsp Dijon mustard

• 1 tsp dried oregano

• Salt + pepper to taste

Assembly

1. In a big bowl, place spinach + Italian greens in the center.

2. Toss farro separately with a spoonful of dressing to season it.

3. Around the lettuce, place small portions of the following around the lettuce (see photo)
• Dressed farro
• Grilled chicken
• Cherry tomatoes
• Roasted red pepper strips
• Feta
• Olives
• Red onion
• Pita Chips

4. Drizzle dressing over the greens and mix-ins.

5. At the table, mix salad well and taste for seasoning. Add extra dressing, if necessary.

6. Finish with extra lemon juice + black pepper.

Homemade Pita Chips

• 2 pita breads (white or whole wheat)

• Olive oil

• Salt

• Garlic powder

1. Preheat oven to 400°F.

2. Slice each pita bread into triangles or strips. If using pocket pita, separate into single layers.

3. Arrange on a baking sheet in a single layer.

4. Lightly brush or spray with olive oil. Sprinkle with salt and garlic powder to taste.

5. Bake for 8 minutes, flipping halfway through, until golden and crisp.

6. Cool on a wire rack — they’ll crisp up fully as they cool.

Why It Works