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