Ingredients

The following ingredients have 4 Servings
  • breast meat from 1 rotisserie chicken (skinned, boned, diced into 1/2" chunks)
  • 1 1/2 cups grape tomatoes (halved)
  • 1/2 english cucumber (sliced lengthwise and cut into thin half moons)
  • 1/2 red onion (finely diced)
  • 1 red (yellow or orange bell pepper, seeded and chopped into bite size chunks)
  • 1 cup farro (prepared according to manufacturers instructions)
  • 1 8- ounce can garbanzo beans (chick peas, rinsed and drained)
  • 1/2 c kalamata olives (seeded, halved lengthwise)
  • 2 T capers (drained)
  • 1 cup feta cheese (drained and cubed)
  • 1/2 cup italian parsley leaves (fresh chopped)
  • 1 tablespoon mint leaves (optional, chopped)
  • 1 tablespoon oregano (fresh optional, chopped)
  • 1 lemon (zested and juiced)
  • 3 cloves garlic (peeled and minced)
  • 2 T dijon mustard
  • 1 tablespoon champagne vinegar (or other wine vinegar)
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instruction

  • For salad: In a large bowl toss all salad ingredients together.
  • For vinaigrette: Add the lemon juice to a glass measuring cup. Add enough vinegar to the lemon juice to equal 1/4 cup liquid. Add remaining ingredients and whisk until dressing is emulsified.
  • Drizzle dressing over the chicken salad and toss to combine. Serve immediately.