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To prepare vinaigrette: Whisk vinegar, mustard, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Whisk in oil.
To prepare salad: Bring water to a boil in a medium saucepan. Add farro, reduce heat to low, cover and simmer until just tender, 15 to 25 minutes. Drain; transfer the farro to a large bowl.
Toss 1/3 cup of the vinaigrette with the warm farro; let stand until cool.
Preheat grill to medium-high.
Sprinkle chicken with salt and pepper. Oil the grill rack. Grill the chicken, turning once or twice, until cooked through, 12 to 16 minutes. Let cool 5 minutes and slice.
Stir fennel, carrot, cucumber, onion, parsley, basil, mint and 1/3 cup vinaigrette into the farro.
Just before serving, stir arugula into the farro mixture. Serve topped with the chicken and olives, drizzled with the remaining vinaigrette.