Grilled Chicken, Peach, and Farro Salad
We have been having really humid and hot summer days in New Jersey. After a couple of days of 92 degree heat, no one wants to eat heavy. This salad features grilled chicken and sweet peaches, along with raspberries and farro. The addition of Riccotta Salata cheese and the tarragon balsamic vinaigrette make this salad extra special. It is easy, fresh, and filling. The perfect way to make a salad the main dish at your summer table.
Grilled Chicken, Peach and Farro Salad
The grilled chicken and peaches along with the farro make this a fresh and filling summer salad. The addition of Ricotta Salata cheese along with a tarragon vinaigrette make this main dish extra special.
1 lbs boneless skinless chicken breast
2 Tbsp olive oil
4 peaches, pit removed, and sliced
1/3 c balsamic vinegar
1 1/2 tsp kosher salt
1 tsp black pepper
1 Tbsp olive oil
1/4 c extra virgin olive oil
1 Tbsp balsamic vinegar
1/2 tsp dijon mustard
1/2 tsp honey
2 tsp fresh tarragon finely chopped
1/2 tsp Salt
1/4 tsp Pepper
2 c Farro, cooked according to package instructions and drained
5 oz mixed greens (I use like a bag and half of earthbound farms mixed greens. You gauge what’s good for the amount of people eating.)
1/2 c fresh raspberries
1/2 c Ricotta Salata Cheese, grated or chopped
Before grilling the peaches start the farro.... Cook farro to package instructions. For me it was simmering in water for 20 minutes. Then drained and set aside.
In a mixing bowl or a pyrex combine the peaches with the vinegar and season with salt and pepper. Let peaches marinate if you can for about 30 minutes.
Note: In the meantime you can choose to grill the chicken or prep the salad and vinaigrette. I usually like to grill the peaches first b/c then I don't have to worry about the washing the pan after using it with the chicken! Just a thought!
When the peaches are ready, heat a grill pan ( griddle pan) over medium heat. Add the olive oil to the pan and place the peaches cut side down on the pan. Grill for 2 minutes (until you see grill marks) and set peaches aside.
Using the grill pan again add a tablespoon of olive oil (more throughout the cooking process if needed). And again have the pan on a medium flame.
Pat the chicken breast dry with paper towel and season with salt and pepper. Then add the chicken to the pan and grill about 4 minutes on each side, depending upon how thick your chicken breast is.
Once the chicken breast is grilled let it cool enough for you to handle and slice the chicken.
In a bowl whisk together the olive oil, balsamic vinegar, dijon, honey, tarragon, salt and pepper.
ASSEMBLING THE SALAD
In a large bowl toss the lettuce and farro with half of the vinaigrette dressing until well incorporated. Then put it onto a large flat serving platter. Layer the grilled chicken and peaches over it. Sprinkle the raspberries over the top along with the cheese. Then drizzle the remaining dressing over the top and serve.