Grilled Pineapple Farro Salad with Chicken, Yogurt and Pitas
Recipe Summary
Prep Time
20 mins
Total Time
50 mins
Serves
4
Ingredients
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2 cups Water
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2 Boneless, Skinless Chicken Breasts, halved
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2 Pita Breads (5-inch)
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1 cup Greek Yogurt, plain
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1 cup Farro, rinsed
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1/4 cup + `1 Tbsp Lemon Juice, divided
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5 Tbsp Extra Virgin Olive Oil, divided
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1/2 cup Fresh Mint, chopped
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1 cup Grape Tomatoes, cut in half
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1 tsp + 1/4 tsp Salt, divided
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1/2 tsp + 1/8 tsp Black Pepper, divided
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1/4 cup Cilantro, plus additional for garnish
Steps to Sunshine!
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Combine reserved pineapple juice and water and bring to a boil; add farro.
Reduce heat; cover and simmer 30 minutes. Drain excess liquid and set
aside to cool. -
Preheat grill to medium-high.
-
Season pineapple rings and chicken lightly with salt and pepper. On greased grill rack, cook pineapple 1 to 2 minutes per side or until caramelized with grill marks; transfer to cutting surface and cut into bite-size pieces.
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Grill chicken for about 5 minutes on each side or until fully cooked; transfer
to cutting surface and slice diagonally into strips.
-
Transfer farro to large bowl. Add ¼ cup (60 mL) lemon juice, 2 Tbsp (30 mL) olive oil, mint, cilantro, tomatoes and pineapple; toss well. Season with 1 tsp
(5 mL) salt and ½ tsp (2.5 mL) pepper or to taste. -
Using 2 Tbsp (30 mL) olive oil, brush both sides of pita breads with oil; season
with salt and pepper. Grill pitas 1 to 2 minutes per side. Transfer to cutting surface; cut each into 4 wedges. -
In small bowl, combine yogurt, remaining 1 Tbsp (15 mL) olive oil, and 1 Tbsp
(15 mL) lemon juice. Season with ¼ tsp (1.25 mL) salt and 1⁄8 tsp (0.6 mL) pepper. -
To assemble plates, spoon about 1 cup (250 mL) of salad on centre of small plates. Top with chicken strips. Arrange pita wedges and dollop of yogurt sauce
on side. Garnish with cilantro.
