Crispy Panko Chicken and Farro Salad
A simple yet hearty salad with a punch of flavor. This crispy panko chicken and farro salad is a quick 15 minute weeknight dinner. It's easy to make, flavorful and has minimal ingredients.
Servings 2
Ingredients
- 2 thinly sliced chicken breast cutlets
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 cup panko bread crumbs
- 2 cups arugula
- 1 cup pre-cooked farro follow package's cooking instructions
- 1 cup grapes sliced in halves
- 1/2 cucumber sliced in strips
- 1/2 red bell pepper sliced in strips
- 1/4 dried cranberries or cherries
- 2 tbs walnuts
Dressing
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup
- 2 tbsp fresh mint finely chopped
- 2 tbsp fresh parsley finely chopped
- salt and pepper to taste
Instructions
- Preheat oven to 325 degrees.
- Toss chicken with 1 tbsp of olive oil, cayenne, oregano, salt and pepper. Place panko bread crumbs on a large plate. Press each side of the chicken breast into the panko so that it is evenly coated. Place on a lined baking sheet and bake for 5 minutes. Remove from oven and place in the broiler for 2-3 minutes to get crispy.
- In a mason jar combine 1/2 cup olive oil, apple cider vinegar, maple syrup, mint, parsley, salt and pepper. Shake 2-3 minutes until dressing thickens. If it is too loose, add a tad more olive oil.
- Add grapes, cucumber, red pepper, walnuts, pre-cooked farro, arugula and dried cranberries to a bowl. Top with sliced chicken and dressing. Enjoy!