Prep Time: 45 mins
Total Time: 50 mins
Meal Type: Lunch,Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
- 1 1/2 cups farro, rinsed and cooked
- 2 cups carrot, roasted, sliced
- 1 tbsp olive oil
- 4 green onions, chopped
- 2 cups cherry tomatoes, sliced
- 3 chicken breasts, grilled (or leftover rotisserie chicken)
- 1/3 cup sunflower seeds
- 8 cups romaine lettuce
Creamy Lemon Dill Dressing:
- 3/4 cup Greek yogurt, 2% (dairy or plant-based)
- 4 tbsp lemon juice
- 1 1/3 tbsp minced garlic
- 4 tbsp olive oil
- 1 1/3 tbsp dill
- 1/4 tsp salt and pepper, to taste
Directions
Prep
- Cook farro – in a medium pot, bring water to a boil. Add farro and simmer for 25-30 minutes until soft but still a bit chewy.
- Roast carrots- wash, peel and slice 4 large carrots crosswise into round discs, about 1/4 inch thick. Toss with 1 tbsp of olive oil, salt and pepper to taste. Arrange carrots in a single layer on a lined baking sheet. Bake at 400° for 20 minutes. Note: You can use any pre-roasted vegetable in place of the carrots.
- Slice scallions, cherry tomato, & chicken, wash romaine.
Make
- Dressing: Combine Greek yogurt, lemon juice, garlic, olive oil, dill, salt, and pepper. Adjust to taste.
- Layer: In 4 mason jars, start with the dressing. Layer green onions, cherry tomatoes, cooked farro, roasted carrots, grilled chicken, sunflower seeds, and top with romaine lettuce.
- Store & Enjoy: Seal the jars and refrigerate. When you’re ready, invert into a bowl, toss well, and enjoy!
Tips from Elisa & Ellen: Grill extra chicken and roast extra sweet carrots for dinner the night before and use leftovers for this salad.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only
