This Easy Chicken Salad Is The Perfect Palate Cleanser During The Holidays

quick-cooking farro

olive oil

small red onion, thinly sliced 

lemon juice

Kosher salt and pepper 

boneless, skinless chicken breasts, sliced ½ inch thick 

fresh dill, chopped 

grape tomatoes, halved 

seedless cucumber, cut into ½-inch pieces 

baby arugula (about 3 cups) 

feta, crumbled

1. Cook farro per package directions, then drain, transfer to a large bowl, and toss with 1 Tbsp oil.

2. Meanwhile, in a bowl, toss onion with 2 Tbsp lemon juice and a pinch of salt. Let sit, tossing twice. 

3. Heat remaining Tbsp oil in a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper and cook until golden brown, 8 to 10 minutes. 

4. Remove the skillet from heat and stir in remaining 2 Tbsp lemon juice. 

5. Add chicken and any juices to farro along with dill, tomatoes, cucumber, and onion (and their juices); toss to combine. Fold in arugula and feta. 

Per serving: 380 cal, 10 g fat (1.5 g sat), 26 g protein, 198 mg sodium, 44 g carb, 4 g sugar (0 g added sugar), 7 g fiber 

This article originally appeared in the December 2019 issue of Women’s Health.

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