This blueberry farro feta chicken salad is perfect for meal-prep lunches throughout the week. It’s bursting with an explosion of different textures, colors, and tastes. I’m confident you will love this recipe!
Author: Audra's Appetite
Recipe type: Lunch, Dinner, Main Dish
Cuisine: American
Serves: 4
Ingredients
For the salad:
2 cups cooked farro (cooked according to directions on package)
2 cups chopped broccoli
1 cup corn
1 cup red onion, diced
1 heaping cup fresh blueberries
4 ounces feta cheese, crumbled
1 lb. cooked chicken breast, shredded or diced
5 ounces arugula (or spinach)
Salad dressing:
¼ cup olive oil
¼ cup freshly squeezed lemon juice
2-3 garlic cloves
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper to taste
Instructions
Cook farro according to directions on package. Meanwhile, cook chicken breast (grilled, baked, etc). Leftover chicken or rotisserie chicken also work great here.
In a small food processor, add all ingredients for dressing and blend until combined.
Layer approximately 2 tablespoons salad dressing, ½ cup cooked farro, ½ cup broccoli, ¼ cup corn, ¼ cup red onion, ¼ cup blueberries, 1 ounce feta cheese, 3-4 ounces cooked chicken breast, and about 1 packed cup arugula to jars.
Makes 4 mason jar salads. Store in fridge for up to 4 days.
Recipe by Audra's Appetite at https://audrasappetite.com/blueberry-farro-feta-chicken-salad/